Prep 20 mins
Cook 25 mins
Posted by request. I have not yet tried these, but they sound fabulous!
- 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
- 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.
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)
Can be a little tricky holding these together after they are rolled up. I used toothpicks the first time I made this, but used dental floss to tie the rolls the next time and it worked great. These are fabulous. My husband loved tem also
This recipe is also fantastic with chicken and salmon. I also add asparagus.