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Steaks with Crab Sauce

Steaks with Crab Sauce
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.
4 ServingsPrep/Total Time: 25 min.

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

  • 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°)
  • 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
© Taste of Home 2013

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Steaks with Crab Sauce (continued)

Directions (continued)

  • servings.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013