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Surf & Turf: Steak Oscar with Duchess Potatoes

This recipe is a "take" on an old and Classic dish that has veal, asparagus and crab, smothered with Béarnaise sauce. It's a beautiful dinner, but I don't buy veal any longer. I was inspired to make this dish from an Food Network episode of "The Pioneer Woman". Only, I didn't use her recipes. I developed each component of this dinner, including the Béarnaise sauce-- which I made in my blender. I served this with Duchess Potatoes, and the whole meal was on the table in an hour. This was our wedding anniversary dinner, at home, and it's perfect for special occasions-- including Valentine's Day. To see how I made this, please click on my recipe source link for my blog "A Feast for the Eyes".


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