SURF TURF WITH TARRAGON BEARNAISE SAUCE
RECIPE TYPE
Beef, Seafood
SERVES
Serves 4
Prep time: 20 min
Total time: 35 min
Ingredients
INGREDIENTS
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 |
Directions
DIRECTIONS
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
NUTRITIONAL INFORMATION
Protein 50g | Fibre 0g |
Fat 50g | Sugar 0g |
Carbs 2g | Sodium 1,100mg |
