Crab Stuffed Steak With A Bearnaise Sauce

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 2
• 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 wine
• 1 tablespoon 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

Recipe

• 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.