Crab Stuffed Steak With a Bearnaise Sauce

READY IN: 50mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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