Steaks With Sherried Crab Cream Food

DEVILED CRAB WITH SHERRY SAUCE

Steps:

• Preheat oven to 450°F.
• Remove crabmeat from shell, discarding cartilage, and cut meat into 1/2-inch pieces.
• Melt 2 tablespoons butter in a 1 1/2-quart heavy saucepan over moderately low heat, then add flour and cook, whisking, 2 minutes. Add milk in a slow stream, whisking, then add garlic and bring to a boil, whisking. Reduce heat and simmer, whisking, until béchamel is thickened, about 3 minutes. Remove from heat and discard garlic.
• Whisk together yolks, Sherry, mustard, nutmeg, cayenne, and salt in a bowl, then add hot béchamel in a slow stream, whisking. Pour mixture into saucepan and cook over very low heat, whisking constantly, until an instant-read thermometer registers 160°F, about 2 minutes. Remove from heat and gently stir in crabmeat and parsley. Divide mixture among 6 (4-ounce) ramekins.
• Melt remaining 2 tablespoons butter and cool slightly. Stir together melted butter, bread crumbs, and cheese with a fork, then sprinkle over crab. Put ramekins in a shallow baking pan and bake in upper third of oven until crab is bubbling and crumbs are golden brown, about 5 minutes.

STEAKS WITH CRAB SAUCE

Steps:

• Combine the rosemary, salt and pepper; rub over steaks. In a large skillet over medium-high heat, cook steaks in oil until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 5-8 minutes on each side., Meanwhile, in a small saucepan, combine the cornstarch and wine or broth until smooth. Stir in the cream, mustard, horseradish, salt and pepper. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in crab; heat through. Serve over steaks.

STEAK WITH SHERRIED MUSHROOMS

Steps:

• Coat a large frying pan with oil. Set over medium-high heat. When hot, add steaks. For medium-rare,cook until well browned and meat gives slight resistance when pressed, 2 to 3 minutes per side.Remove to plates.
• Reduce heat to medium. Add garlic butter to pan. When melted,add mushrooms. sprinkle with salt and pepper. Stir often until edges turn brown,3 to 4 minutes. Add chicken broth and sherry. Scrape bottom of pan to stir up any brown bits. Boil,stirring occasionally to develop flavour,2minutes. Spoon over steaks. Sprinkle with green onion.

STEAKS WITH SHERRIED CRAB CREAM

Steps:

• Place the butter in a 2 cup glass measure and microwave uncovered at high until almost melted, about 45 seconds. Meanwhile, separate the eggs yolks into a small dish and reserve the whites for another use. Beat the yolks well with a fork. Remove the butter from the microwave and stir until completely melted.
• Stir the yolks, cream and sherry into the butter. Microwave the mixture at high, uncovered, for 1 minute and 15 seconds, stirring every 15 seconds with a fork. When done, the sauce will be slightly thick and will register 140 degrees on an instant-read thermometer. Do not overcook or the sauce will curdle. Remove the sauce from the microwave, cover with plastic wrap, and set aside.
• To cook the steaks (see note) heat the oil in a 12-inch nonstick skillet at medium-high. Add the steaks and begin to cook until they reach the desired degree of doneness, turning halfway through cooking. NOTE: I use 4 ounce, 1-1/2 inch thick filet mignons to medium rare, 5 to 6 minutes per side.
• While the steaks cook, drain the crab meat and add it to the reserved sauce. Add the lemon juice and stir well. When the steaks are almost done, warm the sauce in the microwave, uncovered, on high for about 1 minute, stirring at 30 seconds.
• To serve, pour about 2/3 cup sauce over each steak.

SEASONED STEAKS WITH HORSERADISH CREAM

Steps:

• Lightly oil grill rack. Mix salt, garlic powder, parsley flakes, chili powder and pepper. Rub over both sides of steaks., Grill steaks, covered, over medium heat or broil 4 in. from heat 6-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°)., Meanwhile, in a small bowl, mix butter, horseradish and garlic until blended; gradually whisk in cream. Serve with steaks.