Steak Oscar

4x 115 g tenderloin steaks or any good steak
16 spears green NZ asparagus, hard ends snapped off
1 can of crab meat or surimi
¼ cup of flour
1 tsp SIDS SALT & PEPPER
2 tsp butter
2 tsp rice bran oil
HOLLANDAISE SAUCE:--
3 egg yolks
⅛ tsp salt
2 tbsp lemon juice
½ cup butter
1 tsp Kaitaia Fire

Wash asparagus and place in a microwaveable dish with a bit of water to steam then put in the microwave.
Open and drain crab meat. If there are any cartilage bits, remove them. Place in a bowl and set aside for heating later.
In a dish large enough to flour steaks, put SIDS SALT & PEPPER and flour in and mix together. Flour all sides of the steak.
Melt butter in the pan with the oil. Put steaks into the butter/oil mixture and cook, turning every 15 seconds, to your preferred doneness.
HOLLANDAISE SAUCE: Put butter into a small pot, and put it onto a medium heat burner, you want to slowly bring it to the point where it is steaming.
Start to microwave the asparagus.
While butter is melting, and asparagus steaming, put eggs into the blender and add lemon juice, Kaitaia Fire and shake in a little salt to taste.
Transfer melted butter to a measuring cup.
Start the blender, then slowly pour in hot butter.
Remove asparagus, and put the bowl of crab into the microwave to heat for less than a minute.
Place 4 spears of asparagus across each steak then top with some crab meat.
Top it all off with Hollandaise sauce, grind some fresh pepper on top, then serve.