Crab Stuffed Steak With A Bearnaise Sauce Recipe

Name: Crab Stuffed Steak With A Bearnaise Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 steak fillets, thick ones; 1 teaspoon horseradish; 4 slices bacon; Crab Stuffing; 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; Asparagus; 20 baby asparagus spears; 4 slices bacon; Sauce; 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 white wine; 1 tablespoon white 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

Servings: persons

2 steak fillets, thick ones
1 teaspoon horseradish
4 slices bacon
Crab Stuffing
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
Asparagus
20 baby asparagus spears
4 slices bacon
Sauce
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 white wine
1 tablespoon white 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

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.

705

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 2 steak fillets, thick ones, 1 teaspoon horseradish, 4 slices bacon, Crab Stuffing, and more.

Yes, Crab Stuffed Steak With A Bearnaise Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Crab Stuffed Steak With A Bearnaise Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions