Save on Pinterest

Steaks with Crab Sauce

Total Time

Prep/Total Time: 25 min.

Makes

4 servings

You can't go wrong with this surf and turf entree that's elegant enough for any occasion. A creamy crab sauce is a smooth addition to New York strip steaks. —Taste of Home Test Kitchen

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 until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 5-8 minutes on each side.
  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 until thickened, about 2 minutes. Stir in crab; heat through. Serve over steaks.

Nutrition Facts

1 steak with 1/3 cup sauce: 558 calories, 30g fat (14g saturated fat), 157mg cholesterol, 886mg sodium, 11g carbohydrate (1g sugars, 0 fiber), 55g protein.

Recommended Video