Best Crab Stuffed Steak With A Bearnaise Sauce Recipes

CRAB AND SHIITAKE-STUFFED FILET MIGNON WITH DIVER SCALLOPS WRAPPED IN PERUVIAN PURPLE POTATO NETS AND BEARNAISE SAUCE

Steps:

• Heat the oil in a saute pan over medium-high heat. Add the mushrooms, shallot and celery, season with salt and pepper and saute until soft and tender, about 8 minutes.
• Add the garlic, marjoram, oregano and parsley and cook, stirring, for 1 minute. Remove from heat and let cool. Fold the crabmeat and bread crumbs into the cooled mushroom mixture and transfer to the bowl of a food processor. Pulse until the ingredients are finely chopped and fully incorporated, about 30 seconds. Set aside.
• Heat broiler.
• Cut a 2-inch horizontal incision in the center of each filet, being careful not to slice the steaks in half, to form a pocket for stuffing. Stuff equal parts of the mushroom dressing into each steak. Pour the coarse pepper onto a flat surface and roll the edges of the steaks on them to coat. Wrap 2 slices of bacon around each steak and fasten them with a toothpick to prevent them from slipping during cooking.
• Melt the butter in a cast iron skillet over medium-high heat.
• Place the steaks in the skillet and sear until browned, about 1 minute on each side. Transfer the skillet to the broiler and cook until medium-well, 2 to 4 minutes. Remove steaks from skillet and let stand for 5 minutes. Return the skillet to a stovetop burner over medium heat. Place the scallops in the skillet and sear until cooked through, about 2 minutes on each side. Remove from heat and set aside.
• To serve, place 2 tablespoons of the Bearnaise Sauce in the center of a round plate.
• Place a steak in the center of the plate and place 2 more tablespoons of Bearnaise Sauce on top. Place a scallop atop the steak and cover with a Purple Potato Nest. Sprinkle with chives and serve.
• Combine the tarragon, shallot and vinegar together in a small saucepan over high heat. Bring the mixture to a boil and cook until liquid reduces by 50 percent. Remove from heat and set aside. Whisk the egg yolks together in a double boiler over medium heat until they become pale and double in volume, 3 to 4 minutes. Whisk in the butter, 1 tablespoon at a time, until all of the butter is incorporated. Strain the liquid from the shallot mixture into the sauce and whisk until all of the ingredients are fully incorporated. Season with salt and pepper and serve immediately.
• Purple Potato Nest: Heat the oil at 350 degrees F in a fryer or large pot.
• Use a roto-slicer to cut the potatoes into 4 continuous noodle-like strands. Place the potato strands in the oil, 1 strand at a time and fry until crispy, using a spider to keep the potatoes in a bunch, 1 to 2 minutes. Remove from oil and drain on paper towels. Season with salt and serve.

STEAK OSCAR WITH STONE CRAB AND BREEZY BEARNAISE SAUCE

Steps:

• Preheat the oven to 250 degrees F.
• Place the steak onto a sheet tray lined with a rack and season generously with kosher salt and pepper. Transfer to the oven and cook until the temperature registers 115 to 120 degrees F, 20 to 25 minutes.
• Heat the canola oil in a large skillet over medium-high heat. Sear the steak, 2 to 3 minutes per side. Remove from the skillet and set aside to rest.
• Preheat a grill pan over medium-high heat.
• Toss the asparagus with the olive oil and kosher salt and pepper to taste. Place onto the grill and cook for 7 to 8 minutes. Flip and cook until the asparagus is tender but still has some texture, another 2 to 3 minutes. Remove from the grill and slice on a bias into 1- to 1 1/2-inch pieces. Toss with the lemon zest and juice and kosher salt and pepper to taste.
• To serve, plate the steak and top with the stone crab meat. Smother with the Breezy Béarnaise Sauce. Serve alongside the lemony asparagus. Garnish with flaky sea salt.
• Slowly melt the butter over medium-low heat in a small saucepan with the shallot and 2 sprigs of the tarragon. Once fully melted, keep warm and let steep for 5 minutes. Discard the tarragon sprigs.
• Place the white wine vinegar, lemon juice, Dijon mustard and egg yolks into a blender and blend until just combined, about 10 seconds. While the blender is still running, slowly stream in the warm, melted butter through the top hole until thickened, 30 seconds to 1 minute. Add the chopped leaves of the remaining tarragon and adjust the seasoning with more lemon juice and kosher salt to taste if needed.

CRAB STUFFED STEAK WITH A BEARNAISE SAUCE RECIPE

Steps:

• 1. Make stuffing. 2. Remove crab from legs, break meat up. 3. Heat a small amount of olive oil in a pan, add celery and onion cook 1 minute, add garlic cook for a further 2 minutes stirring or until celery and onion soften. 4. Add parsley, pepper and crab, stir to combine, remove and set to one side. 5. Steaks. 6.Cut steak horizontally through the middle being careful not cut all the way through. Open steak out so it is butterflied, take a meat mallet and pound to flaten slightly. 7. Divide stuffing mix between the 2 steaks, placing it on one half of the steak, fold the remaining half over the top. 8.Spread half a teaspoon of horseradish over the top of each steak, wrap 2 bacon rashers around each one to secure. 9. Cook steaks in a hot pan 2 minutes each side to brown, Place steaks in oven proof dish and cook in a pre-heated oven of 180 degrees Celsius for 15-20 minutes depending on how thick they are for a nice pink centre. 10. Sauce. 11. Pour bearnaise into a saucepan, add 200ml of milk whisk to combine, heat stirring until sauce starts to thicken. 12. Add sauce, juice, wine, vinegar, Tabasco, cream and herbs, cooking stirring until mixture thickens. Sauce can be left on a warm stove to keep warm, just stir occasionally. 13. Asparagus. 14. Trim ends of asparagus, take 5 spears and wrap a slice of bacon around to secure, repeat with remaining asparagus and bacon. 15. Place in an oiled oven proof dish and cook for 10 minutes. They are cooked at the same temp as the steak so I just pop them in when the steaks have 10 more minutes to go. 16. To Serve: I served mine over mash, topped with the steak, place asparagus on top and drizzle with sauce.

JESSICA'S STEAK OSCAR

Steps:

• Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Sprinkle the filets with salt and pepper.
• In a small saucepan over low heat, melt 1/4 cup of butter; gently stir in the crab meat, and simmer while you broil the filets.
• Broil the filets until they reach the desired stage of doneness; for medium (slightly pink in the center), broil 10 to 12 minutes on the first side and 6 minutes on the second side. Set the filets aside to rest.
• Place a steamer insert into a skillet, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the asparagus, recover, and steam until just tender, 2 to 6 minutes depending on thickness.
• Whisk Bearnaise sauce mix with milk in a saucepan. Add 1/2 cup of butter, and bring the sauce to a boil over medium heat, whisking constantly; reduce heat to a simmer, and whisk until sauce has thickened, about 1 minute.
• To assemble, top each broiled filet with crab meat, then half the asparagus; spoon Bearnaise sauce to taste over the asparagus.

CRAB STUFFED STEAK WITH A BEARNAISE SAUCE

Steps:

• Make stuffing.
• Remove crab from legs, break meat up.
• Heat a small amount of olive oil in a pan, add celery and onion cook 1 minute, add garlic cook for a further 2 minutes stirring or until celery and onion soften.
• Add parsley, pepper and crab, stir to combine, remove and set to one side.
• Steaks.
• Cut steak horizontally through the middle being careful not cut all the way through. Open steak out so it is butterflied, take a meat mallet and pound to flaten slightly.
• Divide stuffing mix between the 2 steaks, placing it on one half of the steak, fold the remaining half over the top.
• Spread half a teaspoon of horseradish over the top of each steak, wrap 2 bacon rashers around each one to secure.
• Cook steaks in a hot pan 2 minutes each side to brown, Place steaks in oven proof dish and cook in a pre-heated oven of 180 degrees Celsius for 15-20 minutes depending on how thick they are for a nice pink centre.
• Sauce.
• Pour bearnaise into a saucepan, add 200ml of milk whisk to combine, heat stirring until sauce starts to thicken.
• Add sauce, juice, wine, vinegar, Tabasco, cream and herbs, cooking stirring until mixture thickens. Sauce can be left on a warm stove to keep warm, just stir occasionally.
• Asparagus.
• Trim ends of asparagus, take 5 spears and wrap a slice of bacon around to secure, repeat with remaining asparagus and bacon.
• Place in an oiled oven proof dish and cook for 10 minutes. They are cooked at the same temp as the steak so I just pop them in when the steaks have 10 more minutes to go.
• To Serve: I served mine over mash, topped with the steak, place asparagus on top and drizzle with sauce.