Crab Stuffed Steak With A Bearnaise Sauce Recipes

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SIRLOIN STEAK WITH BEARNAISE SAUCE



Sirloin Steak with Bearnaise Sauce image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 9

1 1/2 lbs. boneless sirloin steak, 1-inch thick
kosher salt
freshly ground black pepper
1 cup dry white wine such as Chardonnay
2 Tbs. white wine vinegar
1 small shallot, minced
1 Tbs. olive oil
6 Tbs. unsalted butter (1 Tbs. set aside and the remaining 5 Tbs. cut into small pieces and chilled)
2 Tbs. finely chopped fresh tarragon

Steps:

  • Preheat oven to 400 degrees F. Season steak on both sides with salt and pepper and refrigerate. Combine wine, vinegar and shallot in a small saucepan and bring to a boil. Reduce heat to medium-low and simmer until mixture is reduced to two tablespoons, 15-20 minutes.
  • Meanwhile, heat a large, heavy, ovenproof skillet over medium-high heat. When it's hot, add oil and reserved tablespoon of butter. When butter is melted, add steak and sear for one minute. Reduce heat and continue to cook until the first side is golden brown and beginning to crisp, about three minutes longer. Turn the steak with tongs and sear the other side until well-browned, two or three minutes.
  • Place pan in oven and finish cooking, turning once, 6-8 minutes for medium-rare. Transfer steak to a platter and loosely cover with foil to keep warm. To finish sauce, put it through a fine strainer, pressing on shallots. Whisk the five tablespoons of cold butter a few pieces at a time into warm reduction until you have a creamy sauce. Stir in tarragon to taste and season with salt and pepper. Slice steak into half-inch thick slices across grain, spoon sauce on top and serve.

SAUCE BEARNAISE



Sauce Bearnaise image

Provided by Anne Burrell

Time 1h

Yield 4 servings

Number Of Ingredients 9

2 sticks butter
1/4 cup tarragon vinegar
1/4 cup dry white wine
1 teaspoon crushed peppercorns
1 small shallot, finely chopped
3 large egg yolks
2 tablespoons finely chopped fresh tarragon leaves
Pinch cayenne pepper
Kosher salt

Steps:

  • In a small saucepan, gently melt the butter, over low heat, and bring to a simmer. As the butter is gently simmering, skim off the froth that accumulates on the surface of the butter. Simmer the butter for about 15 minutes, cool and ladle off the clear butterfat, leaving any milk solids in the bottom of the pan. This is clarified butter! Wow-who knew?
  • In a small saute pan combine the vinegar, white wine, peppercorns and shallots. Cook over medium heat until the liquid has almost all evaporated. Remove from the heat, add 1 large ice cube and let it melt. Strain the mixture through a fine mesh strainer into a medium-sized metal bowl. Add the 3 egg yolks and whisk vigorously to combine.
  • Put the metal bowl over a saucepan of barely simmering water. Whisk the eggs until fluffy, about 5 minutes. While whisking slowly drizzle in the clarified butter. Start with a couple drops at a time. If the eggs seem to be cooking too quickly, remove the saucepan from the heat. The idea of what is going on here, is that the eggs are being cooked ever so gently into a frothy, foamy deliciousness, not a scrambled curdled mess. Once all of the butter has been whisked in, add the fresh tarragon, and a pinch of cayenne. Season with kosher salt, to taste.
  • The sauce should be very full flavored, foamy and delightfully yellow. Serve on a big fat steak and call yourself a superstar!

STEAKS WITH CRAB SAUCE



Steaks with Crab Sauce image

You can't go wrong with this surf and turf entree that's elegant enough for any occasion. A creamy crab sauce is a smooth addition to New York strip steaks. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 14

1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
4 boneless beef top loin steaks (8 ounces each)
1 tablespoon canola oil
SAUCE:
2 teaspoons cornstarch
1/4 cup white wine or chicken broth
3/4 cup heavy whipping cream
1 tablespoon Dijon mustard
1/2 teaspoon prepared horseradish
1/8 teaspoon salt
1/8 teaspoon pepper
1 package (8 ounces) imitation crabmeat, coarsely chopped

Steps:

  • Combine the rosemary, salt and pepper; rub over steaks. In a large skillet over medium-high heat, cook steaks in oil until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 5-8 minutes on each side., Meanwhile, in a small saucepan, combine the cornstarch and wine or broth until smooth. Stir in the cream, mustard, horseradish, salt and pepper. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in crab; heat through. Serve over steaks.

Nutrition Facts : Calories 558 calories, Fat 30g fat (14g saturated fat), Cholesterol 157mg cholesterol, Sodium 886mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 0 fiber), Protein 55g protein.

STEAK WITH BEARNAISE SAUCE



Steak With Bearnaise Sauce image

We had this for dinner this past weekend and I cannot begin to describe how scrumptious it was. This is a recipe from Ina Garten / The Barefoot Contessa. I have never liked Bearnaise Sauce -- but I made this as a special treat for my husband. We BOTH absolutely loved this steak AND the sauce, and it will be a special dinner for us from now on. We served this with Rosemary Roasted Potatoes and Pesto Pea Salad. Yum! ** Please note: This has raw egg yolks in the Bearnaise Sauce **

Provided by Pianolady

Categories     Steak

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

1/4 cup champagne vinegar or 1/4 cup white wine vinegar
1/4 cup of good white wine
2 tablespoons of minced shallots
3 tablespoons fresh tarragon leaves, chopped and divided
kosher salt, to taste
fresh ground pepper, to taste
3 extra-large egg yolks
1/2 lb unsalted butter, melted
6 rib eye steaks (1-inch thick)
olive oil
fresh coarse ground black pepper

Steps:

  • For the sauce:.
  • Put the Champagne Vinegar, white wine, shallots, 1 tablespoon of the chopped tarragon leaves, 1/4 teaspoon of salt and 1/4 teaspoon of pepper in a small saucepan.
  • Bring to a boil and simmer over medium heat for about 5 minutes, until the mixture is reduced to a few tablespoons.
  • Cool slightly.
  • Place the cooled mixture with the egg yolks and 1 teaspoon of salt in the jar of a blender and blend for 30 seconds.
  • With the blender on, slowly pour the hot butter through the opening in the lid.
  • Add the remaining 2 tablespoons of chopped tarragon leaves and blend only for a second.
  • If the sauce is too thick, add a tablespoon of white wine to thin.
  • Keep at room temperature until serving.
  • Season the steaks liberally with salt and coarsely ground black pepper on both sides.
  • Heat a thin layer of olive oil in a saute pan over high heat until it's almost smoking, then sear the steaks on each side for 1 minute.
  • Lower the heat to low and cook the steaks for about 7 to 10 minutes, turning once, until very rare in the middle.
  • Remove to a plate, cover tightly with aluminum foil and allow to sit for 10 minutes.
  • Serve with the Bearnaise Sauce on the side.
  • Note: To make the sauce in advance, prepare an hour before serving and allow it to sit in the blender.
  • Before serving, add 1 tablespoon of the hottest tap water and blend for a few seconds.
  • Enjoy!

Nutrition Facts : Calories 309.2, Fat 33, SaturatedFat 20.2, Cholesterol 186.2, Sodium 9.1, Carbohydrate 1.1, Sugar 0.2, Protein 1.8

CRAB-STUFFED FILET MIGNON



Crab-Stuffed Filet Mignon image

Here's a perfectly elegant entree for you and someone special. They'll be impressed with the flavor...you'll love that it's so fast and easy! -Shane Harris, Abingdon, Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 7

1/2 cup lump crabmeat, drained
2 tablespoons shredded Parmesan cheese
1 tablespoon chopped green onion
1 teaspoon butter, melted
2 beef tenderloin steaks (6 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a small bowl, combine the crabmeat, cheese, onion and butter., Sprinkle steaks with salt and pepper. Cut a horizontal slit through each steak to within 1/2 in. of the opposite side, forming a pocket. Fill with 1/2 cup crab mixture. Secure with kitchen string if necessary., Broil 4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes before serving.

Nutrition Facts : Calories 318 calories, Fat 14g fat (6g saturated fat), Cholesterol 113mg cholesterol, Sodium 506mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 45g protein.

CRAB STUFFED STEAK WITH A BEARNAISE SAUCE RECIPE



Crab Stuffed Steak With a Bearnaise Sauce Recipe image

Provided by á-1088

Number Of Ingredients 24

2 steak fillets, thick ones
1 teaspoon horseradish
4 slices bacon
Crab Stuffing
2 medium king crab legs (read description above.)
2 green onions, sliced thinly
1 small celery rib, cut in half, then chopped thinly
olive oil
2 garlic cloves, crushed
2 teaspoons parsley
1/2 teaspoon lemon pepper seasoning
Asparagus
20 baby asparagus spears
4 slices bacon
Sauce
1 (23 g) sachet bearnaise sauce mix (mine was 23g sachet made up 300ml, I added 200ml of milk and made up the last 100ml of liquid from t)
1 teaspoon Worcestershire sauce
3 teaspoons lemon juice
4 tablespoons dry white wine
1 tablespoon white wine vinegar
1 dash Tabasco sauce
50 ml cream, full fat (I used reduced fat.) or 50 ml light cream (I used reduced fat.)
1 teaspoon dried tarragon
2 teaspoons fresh parsley, finely chopped

Steps:

  • 1. Make stuffing. 2. Remove crab from legs, break meat up. 3. Heat a small amount of olive oil in a pan, add celery and onion cook 1 minute, add garlic cook for a further 2 minutes stirring or until celery and onion soften. 4. Add parsley, pepper and crab, stir to combine, remove and set to one side. 5. Steaks. 6.Cut steak horizontally through the middle being careful not cut all the way through. Open steak out so it is butterflied, take a meat mallet and pound to flaten slightly. 7. Divide stuffing mix between the 2 steaks, placing it on one half of the steak, fold the remaining half over the top. 8.Spread half a teaspoon of horseradish over the top of each steak, wrap 2 bacon rashers around each one to secure. 9. Cook steaks in a hot pan 2 minutes each side to brown, Place steaks in oven proof dish and cook in a pre-heated oven of 180 degrees Celsius for 15-20 minutes depending on how thick they are for a nice pink centre. 10. Sauce. 11. Pour bearnaise into a saucepan, add 200ml of milk whisk to combine, heat stirring until sauce starts to thicken. 12. Add sauce, juice, wine, vinegar, Tabasco, cream and herbs, cooking stirring until mixture thickens. Sauce can be left on a warm stove to keep warm, just stir occasionally. 13. Asparagus. 14. Trim ends of asparagus, take 5 spears and wrap a slice of bacon around to secure, repeat with remaining asparagus and bacon. 15. Place in an oiled oven proof dish and cook for 10 minutes. They are cooked at the same temp as the steak so I just pop them in when the steaks have 10 more minutes to go. 16. To Serve: I served mine over mash, topped with the steak, place asparagus on top and drizzle with sauce.

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Top Asked Questions

How do you cook crab legs for stuffing?
Make stuffing. Remove crab from legs, break meat up. Heat a small amount of olive oil in a pan, add celery and onion cook 1 minute, add garlic cook for a further 2 minutes stirring or until celery and onion soften. Add parsley, pepper and crab, stir to combine, remove and set to one side.
How do you thicken bearnaise sauce?
Pour bearnaise into a saucepan, add 200ml of milk whisk to combine, heat stirring until sauce starts to thicken. Add sauce, juice, wine, vinegar, Tabasco, cream and herbs, cooking stirring until mixture thickens. Sauce can be left on a warm stove to keep warm, just stir occasionally.
What is the best way to cook crab in sauce?
Pour sauce into bowl of prepared shallots and stir in tarragon, salt, pepper and lemon juice to taste. Warm pasteurized crabmeat in medium sized pan on low heat. Top cooked filet mignon with warmed crab, then pour sauce over both and sprinkle with cayenne pepper (optional).
How do you cook 2 steaks in the same stuffing mix?
Divide stuffing mix between the 2 steaks, placing it on one half of the steak, fold the remaining half over the top. Spread half a teaspoon of horseradish over the top of each steak, wrap 2 bacon rashers around each one to secure.

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