| 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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