Crab Stuffed Steak With A Bearnaise Sauce Recipes

Steps:

• Make Crab Stuffing: Heat 2 tablespoons olive oil in a large skillet. Saute onion, green onion, garlic, celery, and green pepper until tender. Stir in shrimp stock, crab meat, bread crumbs, and Cajun seasoning. Remove from heat, and set aside.
• Prepare Peppercorn Sauce: In a small saucepan over medium heat, combine beef broth and cracked black pepper. Simmer until reduced to 1 cup, stirring frequently. Add1 ounce whiskey and 1 cup cream. Continue simmering until reduced to 1 cup. Remove from heat, and set aside.
• Prepare Steaks: Slice a pocket into the side of each steak, and stuff generously with crab stuffing. Wrap bacon around side, and secure with toothpicks. Season to taste with salt and pepper; set aside. Heat olive oil in a large cast iron skillet over medium heat. Saute garlic and shallot for 1 minute. Stir in mushrooms, and saute until tender. Remove mushroom mixture, and set aside.
• Place steaks in skillet, and cook to desired doneness. Remove from skillet, and keep warm. Deglaze skillet with 1 ounce whiskey. Reduce heat, and stir in peppercorn sauce and Dijon mustard. Add mushroom mixture, and reduce sauce until thickened. Remove toothpicks and bacon from steaks, and arrange steaks on a plate. Top with sauce.

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.

Steps:

• In a large skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain., Make a lengthwise slit down the center of tenderloin to within 1/2 in. of bottom. Open meat so it lies flat. Mound crab over the center. Close tenderloin; tie at 2-in. intervals with kitchen string., Place on a rack in a shallow roasting pan. Wrap bacon around meat. Combine 1/2 cup water, wine or broth and lemon juice; pour over beef. , Bake, uncovered, at 425° for 45-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove meat to a serving platter. Cover and let stand for 10 minutes. , Pour pan drippings and loosened brown bits into a saucepan. Skim fat. Stir in the onion, butter, steak sauce, soy sauce, browning sauce if desired, sugar and remaining water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in parsley. Slice tenderloin; serve with sauce.

Steps:

• Preheat the oven to 250 degrees F.
• Place the steak onto a sheet tray lined with a rack and season generously with kosher salt and pepper. Transfer to the oven and cook until the temperature registers 115 to 120 degrees F, 20 to 25 minutes.
• Heat the canola oil in a large skillet over medium-high heat. Sear the steak, 2 to 3 minutes per side. Remove from the skillet and set aside to rest.
• Preheat a grill pan over medium-high heat.
• Toss the asparagus with the olive oil and kosher salt and pepper to taste. Place onto the grill and cook for 7 to 8 minutes. Flip and cook until the asparagus is tender but still has some texture, another 2 to 3 minutes. Remove from the grill and slice on a bias into 1- to 1 1/2-inch pieces. Toss with the lemon zest and juice and kosher salt and pepper to taste.
• To serve, plate the steak and top with the stone crab meat. Smother with the Breezy Béarnaise Sauce. Serve alongside the lemony asparagus. Garnish with flaky sea salt.
• Slowly melt the butter over medium-low heat in a small saucepan with the shallot and 2 sprigs of the tarragon. Once fully melted, keep warm and let steep for 5 minutes. Discard the tarragon sprigs.
• Place the white wine vinegar, lemon juice, Dijon mustard and egg yolks into a blender and blend until just combined, about 10 seconds. While the blender is still running, slowly stream in the warm, melted butter through the top hole until thickened, 30 seconds to 1 minute. Add the chopped leaves of the remaining tarragon and adjust the seasoning with more lemon juice and kosher salt to taste if needed.

Steps:

• For the sauce, put the Champagne vinegar, white wine, shallots, 1 tablespoon tarragon leaves, 1/4 teaspoon salt, and 1/4 teaspoon 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 salt in the jar of a blender and blend for 30 seconds. With blender on, slowly pour the hot butter through the opening in the lid. Add the remaining 2 tablespoons of 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 large 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 bernaise 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.

Steps:

• Combine vinegar, wine, shallots and tarragon in 2-cup glass measure.
• Microwave, uncovered, at high for 1 to 2 minutes or until boiling.
• Set aside to cool to lukewarm.
• Strain mixture into small bowl; whisk in egg yolks.
• In 2-cup glass measure or similar microwaveable bowl, melt butter at medium 40 to 60 seconds.
• Do not boil.
• Whisk egg yolk mixture into butter.
• Microwave, uncovered, at medium 30 to 90 seconds.
• Whisk every 15 seconds.
• Cook only until mixture starts to thicken.
• Season to taste with salt and pepper.

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.