Steaks With Sherried Crab Cream Recipes

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.

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.

Steps:

• In a small bowl, combine crabmeat and sherry; set aside., In a large saucepan, saute onion in butter until tender. Stir in flour and salt until blended; gradually add milk and bouillon. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream and crab mixture; heat through. Sprinkle servings with parsley.

Steps:

• Heat a large sauté pan over medium heat, and then add oil, shallots and leeks. Sauté until translucent. Add mushrooms and cook until tender. Deglaze with all the sherry. Increase heat to medium high and burn off some of the alcohol. Add cream and bring to a boil. Reduce heat and let simmer until thickened; about 10 minutes. Add lump crab to thickened cream moments before serving, cooking only to heat the crab. Finish with salt and pepper, fresh chives, and diced roasted peppers. Spoon mushroom and crab mixture over toasted or grilled French bread slices.