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Cook's Note: You can use only claw meat or only lump crab meat for the crab cakes, if desired.
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For the steak: Toss the steak together with the olive oil, Worcestershire, thyme, garlic and shallots and let marinate for at least 1 hour, or preferably refrigerated overnight.
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For the crab cake: Pour the milk over the stale bread and press it down.
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Let sit for 1 hour.
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Meanwhile, heat a little bit of oil in a saute pan.
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Add the mushrooms and cook for 5 minutes, stirring constantly, and then add the shallots and cook for 1 minute.
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Stir in the red peppers and green onions and then add the cream.
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Cook until the mixture is thick and the cream has fully reduced.
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Turn off the heat, mix in the cream cheese and let cool.
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Remove the bread from the milk, squeeze out the excess, and then stir into the cream mixture.
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Place the crabmeat in a bowl and pour the cream mixture over, using your hands to mix well.
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Add 1/2 cup of the breadcrumbs, some salt and black pepper and mix to incorporate.
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Make 6 balls of crab mixture and shape into patties.
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Coat the patties with the remaining panko.
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Preheat the grill to high heat.
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For the bearnaise sauce: Heat the red wine vinegar, white wine, tarragon and shallots in a small saucepan until reduced by three-quarters.
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Remove from the heat and let cool.
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Heat about 2 cups of water in a large pot.
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Heat the clarified butter in a saucepan until warm (not boiling hot, just warm).
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Pour the wine reduction into a stainless steel bowl along with the salt and egg yolks and whisk well until a little frothy.
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Fit the bowl over, but without touching, the boiling water to create a double boiler.
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Continue whisking briskly until the eggs become thick, being very careful not to overcook the eggs.
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The ideal time to stop whisking the eggs is when the egg mixture is very thick and slightly hot to the touch.
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Remove from the heat and slowly whisk in the warm clarified butter.
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Stir in the chopped tarragon and smoked paprika.
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For cooking and assembling: Heat the vegetable oil in a nonstick pan.
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Cook the crab cakes until crispy and golden brown on all both sides.
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Meanwhile, grill the steak to desired doneness.
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Slice the steak and place on top of the crab cakes and serve with the bearnaise sauce and some steak sauce.
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This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
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The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
