Ingredients for Crab Stuffed Steak With A Bearnaise Sauce
- Steak Fillets
- 1 teaspoon prepared horseradish
- Bacon
- 1 lb king crab legs (about 1 cup of crab meat)
- Green Onions
- Celery Rib
- 2 tablespoons olive oil
- Garlic Cloves
- 1/4 cup chopped fresh parsley
- Lemon Pepper Seasoning
- Asparagus Spears
- Bearnaise Sauce Mix
- Worcestershire Sauce
- Lemon Juice
- Dry White Wine
- White Wine Vinegar
- Tabasco Sauce
- Cream
- Dried Tarragon
- Fresh Parsley
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How to Make Crab Stuffed Steak With A Bearnaise Sauce
- **Prepare the Crab Stuffing:** Finely chop 1/2 cup celery, 1/4 cup onion, and 2 cloves garlic. Sauté in 1 tablespoon olive oil until softened (about 3 minutes). Stir in 1/4 cup chopped fresh parsley, 1/4 teaspoon black pepper, and 1 cup crab meat. Set aside.
- **Butterfly the Steaks:** Carefully cut each steak horizontally almost all the way through, creating a pocket. Gently open and pound slightly to even thickness using a meat mallet. (Use steaks that are approximately 250-300g each).
- **Stuff the Steaks:** Divide the crab stuffing evenly between the two steaks, spreading it over one half. Fold the other half over the stuffing to enclose it.
- **Prepare for Cooking:** Spread 1/2 teaspoon prepared horseradish on top of each stuffed steak. Wrap 2 slices of bacon around each steak to secure.
- **Sear the Steaks:** Heat 1 tablespoon olive oil in a large skillet over high heat. Sear the steaks for 2 minutes per side to brown.
- **Bake the Steaks:** Transfer the steaks to an oven-safe dish. Bake in a preheated oven at 180°C (350°F) for 15-20 minutes, or until the desired level of doneness is reached.
- **Make the Bearnaise Sauce (Option 1: Homemade):** In a saucepan, whisk together 1 cup of bearnaise sauce base (recipe below), 200ml milk, and bring to a simmer. Reduce heat and simmer 5 minutes, stirring constantly. Season with salt, pepper and to taste.
- **Make the Bearnaise Sauce (Option 2: Shortcut):** In a saucepan, whisk together 1 sachet bearnaise sauce mix with 200ml milk until smooth and thickened according to package instructions.
- **Prepare the Asparagus:** Trim the ends of 1 bunch of asparagus. Wrap 5 spears each with 1/2 slice of bacon.
- **Bake the Asparagus:** Place the bacon-wrapped asparagus in the same oven-safe dish as the steaks during the last 10 minutes of cooking.
- **Serve:** Serve the steaks over mashed potatoes (optional). Top with asparagus and drizzle generously with bearnaise sauce.
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
13g
Fat
138g
Carbs
4g
