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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Start the meal with this surf and turf entree that's elegant enough for any occasion. A creamy crab sauce drapes nicely over New York strip steaks. Ingredients:
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 |
Directions:
1. Combine the rosemary, salt and pepper; rub over steaks. In a large skillet over medium-high heat, cook steaks in oil for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°)
2. 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 for 2 minutes or until thickened. Stir in crab; heat through. Serve over steaks. Yield: 4 servings.
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