STEAKS WITH SHERRIED CRAB CREAM
I fix this every Christmas. It's not just for special occasions, because it tastes so good you'll want it anytime. Easy to fix, delicious to eat. I cannot remember where the recipe originated, but I found it in a newspaper long ago. My clipping got so frayed that I typed it up so that I wouldn't lose it forever.
Provided by The Big Cheese
Categories Crab
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place the butter in a 2 cup glass measure and microwave uncovered at high until almost melted, about 45 seconds. Meanwhile, separate the eggs yolks into a small dish and reserve the whites for another use. Beat the yolks well with a fork. Remove the butter from the microwave and stir until completely melted.
- Stir the yolks, cream and sherry into the butter. Microwave the mixture at high, uncovered, for 1 minute and 15 seconds, stirring every 15 seconds with a fork. When done, the sauce will be slightly thick and will register 140 degrees on an instant-read thermometer. Do not overcook or the sauce will curdle. Remove the sauce from the microwave, cover with plastic wrap, and set aside.
- To cook the steaks (see note) heat the oil in a 12-inch nonstick skillet at medium-high. Add the steaks and begin to cook until they reach the desired degree of doneness, turning halfway through cooking. NOTE: I use 4 ounce, 1-1/2 inch thick filet mignons to medium rare, 5 to 6 minutes per side.
- While the steaks cook, drain the crab meat and add it to the reserved sauce. Add the lemon juice and stir well. When the steaks are almost done, warm the sauce in the microwave, uncovered, on high for about 1 minute, stirring at 30 seconds.
- To serve, pour about 2/3 cup sauce over each steak.
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Raees Amin
[email protected]This dish was a bit too complicated for me, but the end result was worth it. The steaks were cooked perfectly and the sauce was amazing.
Yuvaraj Chhetri
[email protected]Overall, this was a great recipe. The steaks were flavorful and juicy, and the sauce was rich and creamy. I would definitely recommend it to others.
Marian Smereca
[email protected]This recipe was easy to follow and the steaks came out perfect. The sauce was also very good, but I added a bit more salt and pepper to taste.
Aamir Shafi
[email protected]The steaks were a bit overcooked for my liking, but the sauce was delicious.
Ovi Nondid
[email protected]I made this for my family and they all loved it. The steaks were cooked perfectly and the sauce was creamy and flavorful. I will definitely be making this again.
Lee Owen
[email protected]Wow! This recipe was a hit at my dinner party. Everyone raved about the steaks and the sauce.
Baten Vai
[email protected]This dish was a bit too rich for my taste, but my husband loved it. I'll probably try it again with a lighter sauce next time.
Osada
[email protected]I followed the recipe exactly, but my sauce turned out lumpy. Not sure what went wrong.
Damian Binder
[email protected]Not bad! I've never tried crab and steak together before, but it was a surprisingly good combination.
Christian Herrera Valerdi
[email protected]I'm a huge fan of seafood and steak, so this recipe was right up my alley. The crab cream sauce was heavenly, and the steaks were cooked to perfection. Definitely a keeper!
Raihan Gazi
[email protected]The steaks turned out amazing! The sauce was a bit too salty for my taste, but overall it was a great recipe.
Yusuf Hossain
[email protected]This steak dish was an absolute delight! The sherried crab cream sauce was rich and flavorful, perfectly complementing the tender and juicy steaks. The instructions were clear and easy to follow, resulting in a restaurant-quality meal at home.