Crab Stuffed Steak With a Bearnaise Sauce

Name: Crab Stuffed Steak With a Bearnaise Sauce
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 2
Cuisine: Global
Ingredients: 20 baby asparagus spears; 4 slices bacon; 1 small rib small celery rib, cut in half, then chopped thinly; 2 mediums king crab legs (read description above.); 1 teaspoon dried tarragon; 4 Tbsps dry white wine; 2 teaspoons fresh parsley, finely chopped; 2 garlic cloves, crushed; 2 green onions, sliced thinly; 1 teaspoon horseradish; 3 teaspoons lemon juice; 1 teaspoons lemon pepper seasoning; 50 milliliters cream, full fat (I used reduced fat.) or 50 ml light cream (I used reduced fat.); 2 servings olive oil; 2 teaspoons parsley; 23 grams 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); 2 fillets steak fillets, thick ones; 1 dash Tabasco sauce; 1 Tbsp white wine vinegar; 1 teaspoon Worcestershire sauce

Crab Stuffed Steak With a Bearnaise Sauce is a gluten free main course. This recipe covers 24% of your daily requirements of vitamins and minerals. One portion of this dish contains around 16g of protein, 57g of fat, and a total of 695 calories. This recipe serves 2. It will be a hit at your valentin day event. From preparation to the plate, this recipe takes about 50 minutes. Head to the store and pick up garlic cloves, wine, bacon, and a few other things to make it today. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert.

Instructions

Make stuffing.

Ingredients you will need

Stuffing

Remove crab from legs, break meat up.

Ingredients you will need

Crab

Meat

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.

Ingredients you will need

Olive Oil

Celery

Garlic

Onion

Equipment you will use

Frying Pan

Add parsley, pepper and crab, stir to combine, remove and set to one side.Steaks.

Ingredients you will need

Parsley

Pepper

Steak

Crab

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.Divide stuffing mix between the 2 steaks, placing it on one half of the steak, fold the remaining half over the top.

Ingredients you will need

Stuffing Mix

Steak

Meat

Equipment you will use

Meat Tenderizer

Spread half a teaspoon of horseradish over the top of each steak, wrap 2 bacon rashers around each one to secure.Cook steaks in a hot pan 2 minutes each side to brown,

Ingredients you will need

Bacon

Horseradish

Spread

Steak

Wrap

Equipment you will use

Frying Pan

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.Sauce.

Ingredients you will need

Steak

Sauce

Equipment you will use

Oven

Pour bearnaise into a saucepan, add 200ml of milk whisk to combine, heat stirring until sauce starts to thicken.

Ingredients you will need

Sauce

Milk

Equipment you will use

Sauce Pan

Whisk

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.Asparagus.Trim ends of asparagus, take 5 spears and wrap a slice of bacon around to secure, repeat with remaining asparagus and bacon.

Ingredients you will need

Asparagus

Tabasco Sauce

Vinegar

Bacon

Cream

Herbs

Juice

Sauce

Wine

Wrap

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Stove

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.To

Ingredients you will need

Steak

Pop

Equipment you will use

Oven

Serve: I served mine over mash, topped with the steak, place asparagus on top and drizzle with sauce.

Ingredients you will need

Asparagus

Sauce

Steak

Equipment

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Laguna Winery Russian River Chardonnay with a 4.5 out of 5 star rating seems like a good match. It costs about 29 dollars per bottle.