Crab Stuffed Steak With A Bearnaise Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CRAB-STUFFED BEEF TENDERLOIN



Crab-Stuffed Beef Tenderloin image

Here's a deliciously different way to serve surf and turf. It's an elegant entree that often appears on my Christmas dinner table.

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 10 servings.

Number Of Ingredients 13

8 bacon strips
1 beef tenderloin roast (3 pounds)
3 pouches (6 ounces each) lump crabmeat
1 cup water, divided
1/2 cup burgundy wine or beef broth
2 teaspoons lemon juice
2 tablespoons minced green onion
1 tablespoon butter
1 tablespoon steak sauce
1 teaspoon soy sauce
1 teaspoon browning sauce, optional
1 teaspoon sugar
1-1/2 teaspoons minced fresh parsley or 1/2 teaspoon dried parsley flakes

Steps:

  • In a large skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain., Make a lengthwise slit down the center of tenderloin to within 1/2 in. of bottom. Open meat so it lies flat. Mound crab over the center. Close tenderloin; tie at 2-in. intervals with kitchen string., Place on a rack in a shallow roasting pan. Wrap bacon around meat. Combine 1/2 cup water, wine or broth and lemon juice; pour over beef. , Bake, uncovered, at 425° for 45-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove meat to a serving platter. Cover and let stand for 10 minutes. , Pour pan drippings and loosened brown bits into a saucepan. Skim fat. Stir in the onion, butter, steak sauce, soy sauce, browning sauce if desired, sugar and remaining water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in parsley. Slice tenderloin; serve with sauce.

Nutrition Facts :

CRAB-STUFFED LOBSTER TAILS WITH BLENDER BEARNAISE SAUCE



Crab-Stuffed Lobster Tails with Blender Bearnaise Sauce image

Nothing makes me feel more fancy than lobster, and these lobster tails-stuffed with a crab cake mix-are sensational. And, since I'm a self-proclaimed sauce girl, I like to serve my Blender Béarnaise sauce over the top. That's right-I've made homemade béarnaise sauce easier than ever, so if you've been shy about making it, you should give this method a try!

Provided by Kardea Brown

Categories     main-dish

Time 55m

Yield 6 servings; 1 cup sauce

Number Of Ingredients 18

Six 6-ounce lobster tails
4 tablespoons salted butter, melted
1 teaspoon lemon zest
1/3 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon dry sherry, optional
1 teaspoon Worcestershire sauce
1 teaspoon seafood seasoning
1 large egg
15 round buttery crackers, crushed
8 ounces lump crabmeat
1/4 cup dry white wine
1 tablespoon white wine vinegar
1 tablespoon minced shallot
2 tablespoons chopped fresh tarragon
4 large pasteurized egg yolks
1 stick (8 tablespoons) unsalted butter
Kosher salt and freshly ground black pepper

Steps:

  • For the lobster: Preheat the oven to 425 degrees F.
  • Cut the middle of the tops of the lobster shells with kitchen shears all the way down to the bottoms of the tails. (Be careful not to cut the lobster meat.) Carefully loosen the meat from the shells. Cut a slit lengthwise down the meat of each.
  • Combine the butter and lemon zest in a bowl. Set aside.
  • Whisk together the mayonnaise, mustard, sherry, Worcestershire sauce, seafood seasoning and egg. Fold in the crackers and crabmeat. Stuff the crab mixture into the slits in the lobster tails. Brush the crab and lobster with the melted butter.
  • Place the lobster tails on a rimmed baking sheet. Bake until the lobster turns opaque and is cooked through, 8 to 10 minutes. Switch the oven to broil and broil until the crab stuffing is browned, 2 to 3 minutes.
  • Meanwhile, make the blender béarnaise sauce: Combine the wine, vinegar, shallot and 1 tablespoon of the tarragon in a small saucepan over medium-high heat. Simmer until the mixture is reduced by half, about 2 minutes. Remove from the heat and let cool completely.
  • Place the egg yolks in a blender and add the cooled wine mixture. Purée for 30 seconds.
  • Melt the butter in a small saucepan over medium-high heat until very hot. With the blender running, pour the melted butter through the blender top, blending until the sauce is smooth and thickened. Remove from the blender and stir in the remaining tablespoon tarragon and season with salt and pepper. Set aside. (The sauce will continue to thicken as it stands.)
  • Serve the béarnaise sauce with the lobster tails.

JESSICA'S STEAK OSCAR



Jessica's Steak Oscar image

This is a fabulous recipe that I tried in a steakhouse and re-created the recipe. It is very rich and absolutely divine!

Provided by Jessica E Wilson

Categories     Meat and Poultry Recipes     Beef     Steaks     Filet Mignon Recipes

Time 40m

Yield 2

Number Of Ingredients 8

2 (7 ounce) beef tenderloin steaks
salt and ground black pepper to taste
¼ cup butter
1 (6 ounce) can crab, drained
1 pound asparagus, tough ends snapped
1 packet dry Bearnaise sauce mix (such as Knorr®)
1 cup whole milk
½ cup butter

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.

Nutrition Facts : Calories 1288.6 calories, Carbohydrate 21.8 g, Cholesterol 436.4 mg, Fat 97.4 g, Fiber 4.6 g, Protein 83.2 g, SaturatedFat 55 g, Sodium 1354.6 mg, Sugar 9.7 g

STEAK OSCAR WITH STONE CRAB AND BREEZY BEARNAISE SAUCE



Steak Oscar with Stone Crab and Breezy Bearnaise Sauce image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 17

Four 3-inch center-cut filets mignons
Kosher salt and coarsely ground black pepper
2 tablespoons canola oil
1 bunch asparagus, tough ends trimmed
1 tablespoon olive oil
1 lemon, zested and juiced
8 stone crab claws, meat removed, shells discarded
Breezy Béarnaise Sauce, recipe follows, for serving
Flaky sea salt, for garnish
1 1/2 sticks (12 tablespoons) unsalted butter
1 tablespoon minced shallot
3 sprigs fresh tarragon
2 tablespoons white wine vinegar
1 tablespoon lemon juice, plus more if needed
1 teaspoon Dijon mustard
3 large egg yolks
Kosher salt, optional

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



Crab Stuffed Steak With a Bearnaise Sauce image

I came up with this one the other week as I had bought some king crab legs from the supermarket as they had them not only on special but actually in stock. They were of a medium size no where near the size of the ones I bought when I made my stuffed Ostrich loin as I was only stuffing 2 steaks this time. I did fill them quite full and I bought very thick cut steaks I would guess they would have been between 250-300g a piece. I say that as I do not know the exact weight of them as silly me took them out of the pack and threw it away and forgot to look at the weight to write down as I usually do so I have it for when I post. I guess just judge from the photo as to what you would need, mine was the smaller of the 2 steaks my husbands was thicker. I also used a sachet of bearnaise sauce to make the recipe quicker, you can make your own if you prefer.

Provided by The Flying Chef

Categories     Crab

Time 50m

Yield 2 serving(s)

Number Of Ingredients 21

2 steak fillets, thick ones
1 teaspoon horseradish
4 slices bacon
2 medium king crab legs (read description above.)
2 green onions, sliced thinly
1 small celery rib, cut in half, then chopped thinly
olive oil
2 garlic cloves, crushed
2 teaspoons parsley
1/2 teaspoon lemon pepper seasoning
20 baby asparagus spears
4 slices bacon
1 (23 g) sachet bearnaise sauce mix (mine was 23g sachet made up 300ml, I added 200ml of milk and made up the last 100ml of liquid from t)
1 teaspoon Worcestershire sauce
3 teaspoons lemon juice
4 tablespoons dry white wine
1 tablespoon white wine vinegar
1 dash Tabasco sauce
50 ml cream, full fat (I used reduced fat.) or 50 ml light cream (I used reduced fat.)
1 teaspoon dried tarragon
2 teaspoons fresh parsley, finely chopped

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.

Nutrition Facts : Calories 842.9, Fat 76.5, SaturatedFat 27.7, Cholesterol 131.1, Sodium 1338.8, Carbohydrate 13, Fiber 3.8, Sugar 3.5, Protein 22.6

More about "crab stuffed steak with a bearnaise sauce recipes"

CRAB-STUFFED BEEF TENDERLOIN WITH BéARNAISE BLISS - MIARECIPES
WEB Jun 7, 2024 Step 1: Prepare the Filling. In a bowl, combine mayonnaise, cracker crumbs, Parmesan, parsley, dry mustard, Old Bay, Worcestershire, and lemon juice. Gently fold …
From miarecipes.com


STUFFED FILET MIGNON OSCAR WITH CRABMEAT FILLING
WEB For the filling, combine mayonnaise, cracker crumbs, Parmesan, parsley, dry mustard, Old Bay, Worcestershire, and lemon juice. Add crabmeat; toss gently with hands to combine. For the beef, heat oil in a sauté pan over …
From cuisineathome.com


BéARNAISE SAUCE MIX (PACK OF 3) | EPICURE.COM
WEB A finishing touch that makes for a memorable meal, Béarnaise Sauce goes way beyond eggs.  Prep Tips:  A great sauce for steak, fish, roasted chicken, …
From epicure.com


THE BEST EASY BéARNAISE SAUCE | THE NOVICE CHEF
WEB May 15, 2020 The Best Easy Béarnaise Sauce
From thenovicechefblog.com


FOOLPROOF BéARNAISE SAUCE RECIPE - SERIOUS EATS
WEB Sep 15, 2022 Directions. Combine wine, vinegar, herb stems, shallots, and black peppercorns in a small saucepan. Bring to a simmer over medium-high heat and lower …
From seriouseats.com


FILET WITH CRABéARNAISE - A KITCHEN HOOR'S ADVENTURES
WEB Apr 26, 2024 Filet with Crabéarnaise
From akitchenhoorsadventures.com


CRAB BEARNAISE OVER STEAK - HARBOR SEAFOOD
WEB Melt a single tablespoon of butter in a small sauce pan over medium heat. Next add minced shallots, salt and pepper; then stir to coat evenly. Add in vinegar and reduce heat to medium-low, cook until vinegar is …
From harborseafood.com


OSCAR STYLE STEAK (CRAB OSCAR FILET MIGNON) - SAVORY …
WEB Jan 12, 2017 Place in the refrigerator until ready to use. If using a well-seasoned cast iron pan, no additional oil is needed, but if using stainless steel or another type of pan, heat the oil over medium-high heat. When …
From savoryexperiments.com


BEEF TENDERLOIN WITH JUMBO LUMP CRAB AND BERNAISE
WEB Sear tenderloin one side until browned, about 4 minutes. Turn and sear for 4 more minutes for rare. (If you prefer steaks less rare, place pan in preheated 425°F oven and cook to desired internal temperature, 135°F …
From louisiana.kitchenandculture.com


CRAB-STUFFED BEEF TENDERLOIN WITH BéARNAISE BLISS - CREATIVES …
WEB Jun 18, 2024 Instructions. For the Beef Tenderloin: Preheat the oven to 400°F (200°C). Butterfly the beef tenderloin by slicing it horizontally down the center, but not all the way …
From creativescookery.com


FILLET MIGNON STEAK OSCAR - THECOMMUNALFEAST.COM
WEB Dec 29, 2020 Preheat oven to 375 degrees. 2. Using sharp kitchen scissors, cut the crab legs into halves to expose the flesh and arrange on a baking tray along with raw jumbo shrimp. 3. Melt butter in microwave for …
From thecommunalfeast.com


CRAB STUFFED BEEF TENDERLOIN - SAVORY EXPERIMENTS
WEB Jan 27, 2015 Prepare caramelized onions and de-shell crab leg (s) and roughtly chop meat. Butterfly beef tenderloin, cutting directly to the middle the whole way down, but allowing at least 1 1/2 inches on the bottom (so …
From savoryexperiments.com


GRILLED BEEF TENDERLOIN CROSTINI WITH BéARNAISE SAUCE
WEB Making the Beef tenderloin crostini with bearnaise sauce. Preheat your grill to medium-high, about 350 – 375 degrees F. Slice the baguette on a 45-degree angle into 1/2 inch thick slices and lay them out on a large …
From bbqingwiththenolands.com


FILETS AND CRAB WITH BEARNAISE SAUCE | RED MEAT …
WEB Remove everything from the grill and let the filets rest for 3 to 5 minutes. Cut the asparagus into 2-inch lengths and keep warm. Cut open the crab legs with kitchen shears and remove the meat. To serve, place one filet …
From weber.com


BéARNAISE SAUCE - ONCE UPON A CHEF
WEB Jun 12, 2024 Step-By-Step Instructions. In a small saucepan, combine the shallots, 1 tablespoon of the chopped tarragon, the white wine vinegar, and the white wine. Simmer over medium heat until the liquid is reduced to …
From onceuponachef.com


STEAK OSCAR RECIPE - THE KITCHEN MAGPIE
WEB Sep 8, 2018 Put it in the microwave and get it ready to go. Open and drain your can of crab meat. If there are any cartilage bits in the can, remove them. Place in a bowl and set aside for heating later. In a dish large …
From thekitchenmagpie.com


CRAB OSCAR STEAK TOPPING RECIPE - THE SPRUCE EATS
WEB Dec 7, 2022 Steps to Make It. Gather the ingredients. The Spruce Eats. In a medium skillet, heat the olive oil and butter. Add the onions and cook over medium-low heat for 3 …
From thespruceeats.com


BéARNAISE SAUCE – WORLD’S FINEST STEAK SAUCE - RECIPETIN EATS
WEB Feb 10, 2021 Thickness: Add 1 tablespoon water, then blitz to incorporate. Add more water as needed, 1 teaspoon at a time, until the Bearnaise Sauce is a thick sauce but …
From recipetineats.com


FATHER'S DAY STEAKS FROM BREAKFAST TO DINNER: 32 STEAK RECIPES FOR DAD
WEB Bring the bistro home and make dad a filet with a bearnaise sauce — good for both the steak and the fries ... Braciole is a classic Italian stuffed flank steak recipe that is …
From yardbarker.com


HERB GRILLED STEAK WITH STUFFED MUSHROOM RECIPE WITH BEARNAISE …
WEB Cooking Instructions. In small bowl, whisk all the béarnaise-style sauce ingredients together. Gently fold in crab meat. Fill mushroom caps with crab mixture and top with …
From phillipsfoods.com


MENUS - BOSTON LONG WHARF - LEGAL SEA FOODS
WEB Explore the seafood menus at Legal Sea Foods in Boston Long Wharf. Enjoy fresh dishes with a stunning waterfront view.
From legalseafoods.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #for-1-or-2     #main-dish     #beef     #seafood     #vegetables     #crab     #meat     #steak     #shellfish     #number-of-servings

Related Search