Braveheart Rocky Mountain Strip Filet Oscar


  1. Season and brush garlic butter or herb butter on the Braveheart Rocky Mountain Strip Filets, and cook to desired temperature, then let rest.
  2. Heat asparagus and crabmeat.
  3. Place strip filets on plate, arrange asparagus and crab over filets. Cover crab and asparagus with Hollandaise sauce.
  4. Toss potatoes with freshly minced rosemary and parsley. Place on plate next to steak.


  • 4 6 oz Braveheart® Black Angus Beef Rocky Mountain Strip Filets, (cut from Strip Loin 0x1 boneless choice)
  • 20 pc asparagus, peeled and blanched
  • 4 oz Empire‚Äôs Treasure® Jumbo Lump Crabmeat
  • 10 oz hollandaise sauce
  • 12 oz potato(es), fingerling, split, seasoned and roasted
  • 2 tsp Peak Fresh Produce® Rosemary, Fresh, finely minced
  • 2 tsp Peak Fresh Produce Parsley, finely minced