Steak Oscar

Want to take "Steak Night" up to a "Whole 'Nutha Level!?"  Steak Oscar is easier than you think!  Traditional Steak Oscar involves a grilled steak, topped with a lump of crab meat and some asparagus, then smothered in hollandaise sauce.  I threw in a couple of curve balls... Let's do this!

You Will Need:

• One 8-10oz Beef Tenderloin Medallion (Filet Mignon)
• Some large raw shrimp
• A heap of raw fresh spinach (washed)
• Two Tbsp bacon fat
  
• Two Egg Yolks
• 1 Stick butter, cut into small cubes or pieces
  
• 2 Tbsp Water
• 1 Tbsp Lime
• 1/2 Tsp Salt
• 1/2 Tsp Chili powder

For the steak:

I like to use a Filet Mignon for this dish, and I like to reverse sear it.  You can grill it any way you want, as long as it's Medium Rare (I'm kidding, you can grill it to Well Done if you want, just promise not to tell me about it).  For me, Medium Rare is an internal temperature of 120 degrees.  AS SOON AS IT TOUCHES 120, take it off the heat and wrap it foil to rest.

For the shrimp:

Marinate your shrimp in some olive oil, lime juice, and some creole seasoning, for about an hour in the fridge.  When the steak is nearly done, drop the shrimp right on the grill grates and flip/stir them until they're done.  This happens quick... 3 or 4 minutes should do the trick.

For the Spinach:

Heat up the bacon fat in a large skillet, over medium-high heat.  Drop the spinach in and use tongs to flip and stir it around.  As soon as it wilts, take it off the heat!!  If you cook it too long, it will just get soggy and mushy, so err on the under-done side if you have to.

For the Hollandaise:

I do this sauce last because it's finicky and it doesn't like to sit, all alone, in a pot on the stove.  Take the smallest sauce pot you have and whisk two egg yolks with two tablespoons of water until you have a uniform frothy mixture.  Put it on the stove and set the heat to medium-low. Add the butter, and keep whisking while the butter melts.  Do not go anywhere, do not allow anyone to distract you, do not focus on anything except for the sauce!  Whisk and whisk and when the butter is melted, add the tablespoon of lime juice and the salt and chili powder.  Continue to whisk until the sauce has the consistency of gravy.  Serve immediately...

Assembling the dish:

Place your steak in the middle of a nice plate.  Arrange three nice shrimp on top of the steak.  Use your tongs place a lump of spinach on top of the shrimp, then ladle a portion of the hollandaise sauce over all of it!  Make sure it drips over everything!  Serve....