Surf & Turf with Tarragon Béarnaise Sauce
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
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.
- •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
- Protein 50g
- Fibre 0g
- Fat 50g
- Sugar 0g
- Carbs 2g
- Sodium 1100mg