Steak Oscar with Shrimp and Asparagus

Steak Oscar with Shrimp and Asparagus

15 mins
2 hrs
30 mins

Our Steak Oscar with Shrimp and Asparagus is an elegant dish for a special occasion or romantic date. Juicy, buttery filet mignon topped with succulent shrimp and freshly made hollandaise atop a bed of sweet, earthy asparagus. Fresh lemon juice and Cajun spices add subtle acidic complexity to balance out the luscious decadence of this dish.

This recipe was created by our partner, Brandyn Baker @blackdog_bbq.

We made this dish on our Cruise Gas Grill,  but you can make it on your grill.


For the steak

  • 3 (8 ounce) filet mignons
  • 2 tablespoons salt
  • 1 tablespoon coarse ground black pepper
  • 1 tablespoon garlic salt
  • > butcher’s twine

For the shrimp

  • 1/2 pound shrimp, peeled & deveined
  • > olive oil, to taste
  • 1 tablespoon Creole seasoning

For the asparagus

  • 1 bunch asparagus
  • > olive oil, to taste

For the hollandaise sauce

  • 3 egg yolks
  • 2 lemons, juiced
  • 2 sticks butter, melted
  • 1 tablespoon Italian herbs


Step 1 Of 13
Trim excess fat from steaks. Tie butcher’s twine around the perimeter of each filet and season liberally with salt; then refrigerate for 2 to 4 hours.
Preheat grill to 350°F.
While the grill heats, remove steaks from refrigerator and set aside until they reach room temperature, about 30 minutes.
In a small bowl, combine pepper and garlic salt.
Season steaks liberally; then place on hot grill grates and cook until the internal temperature reaches 110-115°F on an instant-read thermometer, about 5 minutes per side.
Hot Tip
To check the internal temperature, insert the tip of the thermometer into the thickest part of the meat.
While the steaks are on the grill, drizzle olive oil over shrimp and season with Creole seasoning.
Remove steaks from heat and set cooking temperature to the “MAX” setting.
Place the shrimp in a deep-dish pan and cook on the grill for 2 to 3 minutes, or until pink on both sides.
In a large bowl, drizzle asparagus with olive and place it on the warming rack. Cook for 6 to 10 minutes.
Return steaks to the grill for a quick sear, flipping once every minute until a nice crust forms and the internal temperature reaches 125°F.
Remove steaks from the grill and rest for 10 to 15 minutes.
Hot Tip
Giving your meat the time it needs to rest allows juices to redistribute, retaining moisture for tender meat. The internal temperature will continue to rise 10 to 15 degrees until it levels out and then begins to fall.
While the steaks rest, add egg yolks to a food processor or blender and mix. Add lemon juice, melted butter and Italian herbs, mixing between each ingredient addition until the sauce thickens.
Plate steak on a bed of asparagus. Top with shrimp, hollandaise sauce and a dash of Creole seasoning.
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