Steaks with Crab Sauce
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 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
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1 teaspoon dried rosemary, crushed
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1/2 teaspoon salt
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1/2 teaspoon pepper
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4 boneless beef top loin steaks (8 ounces each)
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1 tablespoon canola oil
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SAUCE:
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2 teaspoons cornstarch
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1/4 cup white wine or chicken broth
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3/4 cup heavy whipping cream
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1 tablespoon Dijon mustard
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1/2 teaspoon prepared horseradish
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1/8 teaspoon salt
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1/8 teaspoon pepper
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1 package (8 ounces) imitation crabmeat, coarsely chopped
Directions
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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.
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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.
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