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1
Make stuffing.
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2
Remove crab from legs, break meat up.
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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.
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4
Add parsley, pepper and crab, stir to combine, remove and set to one side.
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5
Steaks.
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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.
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7
Divide stuffing mix between the 2 steaks, placing it on one half of the steak, fold the remaining half over the top.
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8
Spread half a teaspoon of horseradish over the top of each steak, wrap 2 bacon rashers around each one to secure.
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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.
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10
Sauce.
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11
Pour bearnaise into a saucepan, add 200ml of milk whisk to combine, heat stirring until sauce starts to thicken.
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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.
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13
Asparagus.
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14
Trim ends of asparagus, take 5 spears and wrap a slice of bacon around to secure, repeat with remaining asparagus and bacon.
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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.
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16
To Serve: I served mine over mash, topped with the steak, place asparagus on top and drizzle with sauce.
