Surf & Turf with Tarragon Béarnaise Sauce

Prep time:20 min
Total time:35 min

Serves 4


1 pkg (500 g) frozen cooked king crab legs and claws, thawed

1 tbsp each Longo’s 100% Pure Canola Oil and Longo’s Unsalted Butter

4 beef striploin steaks (about 1 1/2 lb total)

3/4 tsp each salt and pepper

Tarragon Béarnaise Sauce

1 small shallot, minced

2 tbsp chopped fresh Longo’s Tarragon, divided

1/4 cup dry white wine

1/4 cup white wine vinegar

3 egg yolks

1/2 cup cold Longo’s Unsalted Butter, cubed

1 tsp fresh lemon juice

Pinch each salt and pepper


  • Cover and steam crab over boiling water for 8 to 10 minutes. Remove from heat and let stand, covered, to keep warm.
  • Heat oil and butter in a cast iron skillet over medium-high heat. Sprinkle steaks on both sides with salt and pepper. In two batches, cook steaks for 6 minutes, turning once, or until medium-rare; transfer to platter and let stand for 5 minutes.
  • Tarragon Béarnaise Sauce
  • Combine shallot, half the tarragon, wine and vinegar in small saucepan. Bring to a boil over medium-high heat; boil for 4 minutes or until liquid is reduced to 2 tbsp. Pour into a heatproof bowl. Whisk in egg yolks and set bowl over saucepan of simmering (not boiling) water. Cook, whisking constantly, for 1 minute or until thickened to consistency of mayonnaise.
  • Whisk in butter, one cube at a time, until melted and smooth. Remove from heat; whisk in lemon juice, remaining tarragon, salt and pepper. Serve with steak and crab.

A dash of advice

If the sauce is done before you’ve finished pan-frying the steaks, move the saucepan of hot water off heat, keeping the bowl over the saucepan to keep sauce warm.

Nutritional Information

Per serving: 690 calories
  • Protein 50g
  • Fibre 0g
  • Fat 50g
  • Sugar 0g
  • Carbs 2g
  • Sodium 1100mg