| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood, Dairy | Beef, Shellfish | 4 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Sirloin tip, sliced 1/2" |
| Thick | ||
| Unseasoned meat tenderizer | ||
| 3 | tb | Butter |
| 1/4 | ts | Tarragon |
| 6 | oz | Fresh, frozen or canned |
| Crab meat | ||
| 1/3 | c | Dry white wine |
| 1 | Avocado | |
| 1/4 | c | Sour cream |
| 1 | Lemon, cut into wedges |
INSTRUCTIONS
Cut meat into 4 serving-sized pieces.Rub meat tenderizer into both sides of meat.Heat 1 tbsp. of the butter in a large frying pan over medium-high heat.Add steaks.Sprinkle steaks with tarragon.Saute quickly until browned on one side,about 2 to 3 minutes,turn and brown other side,cooking to desired doneness.Remove to hot platter and keep warm. Add 1 more tbsp.butter to pan with crabmeat.Heat until hot through; spoon crab mixture over steaks.Add wine and remaining 1 tbsp. butter to pan drippings and heat;stirring until blended.Spoon over crab and steak.Peel and slice avocado.Garnish each steak with 2 to 3 slices. Spoon a sour cream dollop on each steak and garnish with lemon wedges. Serves 4. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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