Recipe by Mille®
Posted by request. I have not yet tried these, but they sound fabulous!
Top Review by Shasta613
This was pretty tasty. I recommend doubling the sauce as there really wasn't much. I substituted red pepper for green as it's a personal preference. I used dental floss to hold the rolls together, as suggested by a reviewer, which held fine, but necessitated pawing the finished product a bit to find it through the coating, snip it & pull it off before serving. Twine might be a little better in that regard. I accidentally forgot the squirt of lemon juice on the crab, but it didn't seem to matter. Next time I think I'll use smaller sections of steak to make smaller, more elegant rolls. (Pieces that start about 1" thick and measure about 5" x 2" before pounding)
- 4 boneless sirloin steaks
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 6 ounces backfin crab meat or 6 ounces lump crabmeat, picked over
- 1 tablespoon lemon juice
- 1⁄4 cup cornstarch
- 3 tablespoons unsalted butter or 3 tablespoons unsalted margarine
- 2 scallions, minced
- 1⁄2 cup chopped green pepper
- 1 tablespoon plain flour
- 4 fluid ounces dry white wine
- 4 fluid ounces heavy whipping cream
- parsley, chopped
Directions See How It's Made
- Place the steaks between sheets of plastic wrap.
- Pound with the flat side of a mallet until they are of an even thickness (about ¼" or so).
- Sprinkle with salt and pepper.
- Place some crabmeat on one end of each steak and then sprinkle with lemon juice.
- Roll the steaks up to encase the filling.
- Roll the steaks in cornstarch, coating heavily.
- Heat the butter in a saucepan and, over medium heat, sauté the steaks for 15-20 minutes or until cooked through, turning them to brown evenly.
- Remove the steaks from pan and keep them warm.
- Add the scallions and green peppers to pan, and sauté for 1 minute, stirring constantly.
- Stir in the flour and add the wine.
- Heat to boiling, stirring up the browning.
- Add the cream and boil, stirring, until the sauce is thickened and smooth.
- Add the steaks to the pan and simmer for 5 minutes longer.
- Serve garnished with chopped parsley.