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​Steak Oscar Pizza with Frizzled Asparagus and Rosemary-Tarragon Bernaise

​Steak Oscar Pizza with Frizzled Asparagus and Rosemary-Tarragon Bernaise

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We feel so honored to be able to share this incredible recipe with you from Team Saucy Mama member, Veronica Callaghan at Winning Dishes. This was the top scoring recipe (98/100 points!) in the Structured Round of the Steak Category at the 2016 World Food Championships! This pizza seriously won over the judges and propelled Veronica to the top ranks of the Steak Category. She ended up placing second overall, and we couldn't be prouder to have her on our team. 

Now go on and taste the deliciousness for yourself...

Steak Oscar Pizza with Frizzled Asparagus and Rosemary-Tarragon Bernaise

Ingredients:

Pizza Dough:

1 envelope active dry rapid rise yeast
1 cup warm water (90-105 degrees)
1/2 teaspoon sugar
2 1/2-3 cups all-purpose flour, plus additional for kneading
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil

Rosemary Béarnaise Sauce:

3 tablespoons Josh Chardonnay
1 tablespoon grated shallot
1 teaspoon very finely chopped fresh tarragon leaves
1 teaspoon very finely chopped fresh rosemary leaves
1/4 teaspoon flaked smoked sea salt
1/4 teaspoon freshly grated black pepper
1 cup cold Challenge European style unsalted butter, cut into tablespoons
2 large Happy Egg brand egg yolks
1 teaspoon Saucy Mama Tarragon Lemon Mustard

Frizzled Asparagus:

Vegetable oil for frying
10-12 asparagus spears plus additional spears for garnish
1 tablespoon cornstarch
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Toppings:

3 (6-8 ounce) beef tenderloin steaks
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons Challenge European style unsalted butter
1 tablespoon oil
1/4 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup freshly grated pepper jack cheese
1/2 cup freshly grated gruyere cheese
6-8 ounces Alabama Gulf jumbo lump crab meat, picked over for shells
5 or 6 fresh tarragon leaves, coarsely chopped

Directions:

To make the dough: combine the yeast, warm water, sugar and 1 cup of the flour using a wooden spoon, add in the salt, pepper, olive oil and remaining flour. Stir with the wooden spoon just until the dough comes together then turn the dough out onto a lightly floured surface and knead for 5-10 minutes and just enough additional flour to form a smooth, soft dough. Transfer the dough to a lightly oiled bowl, cover with a towel and let rest according to yeast packet instructions. This recipe makes 2 crusts, so cover the extra and reserve for later use.

While the dough is rising prepare the béarnaise sauce. Pour the 3 tablespoons of Josh Chardonnay into a 12 inch skillet; add the shallot, tarragon, rosemary, salt, pepper, butter slices and the egg yolks. Place the skillet over low heat and whisk constantly until the butter is melted and the sauce is emulsified and thick; stir in the mustard. Remove from the heat and transfer sauce to a bowl to cool.

Pour vegetable oil 2-3 inches deep in a heavy pot and heat over medium-high heat. Using a vegetable peeler and/or a julienne peeler, shave the asparagus into thin strips and place in a large bowl; add the cornstarch, salt and pepper and toss to coat well. When the oil is very hot, add the asparagus in batches and fry until crisp about 45 seconds. Repeat with remaining asparagus and drain on a paper towel lined plate.

Next prepare the steak. Generously season both sides of the steak with the salt and pepper. Heat the butter in a cast iron skillet over medium-high heat. When the pan is very hot add the steak to the pan; cook the steak 3-4 minutes per side then sear the sides. Let steak rest on a cutting board while preparing the pizza.

Preheat an oven to 500 degrees with a pizza stone or steel inside the oven. Spread a handful of Maseca onto a pizza peel. Roll out the dough to form a 14-inch circle on the pizza peel. Spread two tablespoons of the béarnaise sauce over the dough. Top the sauce with the Parmigiano-Reggiano cheese, the pepper jack cheese and the gruyere. Carefully slide the pizza off the peel and onto the pizza stone in the oven. Bake the pizza for 10-12 minutes or until lightly browned and bubbly.

Carve the steak into thin slices and arrange on the pizza. Arrange the crab in small mounds around the pizza and scatter the fresh tarragon leaves over. Return the pizza to the oven and cook just until warmed, about 2 minutes. Scatter the frizzled asparagus over then drizzle the béarnaise sauce over before cutting into wedges to serve.

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