Crab-Stuffed Sirloin Steaks with Creamy Wine Sauce
Crab-Stuffed Sirloin Steaks with Creamy Wine Sauce is an elegant and indulgent dish that marries the rich flavors of tender beef with the delicate sweetness of crab meat. Accompanied by a luscious white wine cream sauce, this recipe offers a gourmet dining experience perfect for any special occasion or dinner party.
4
Servings
600
Calories
13
Ingredients
Ingredients
boneless sirloin steaks
4
salt
1/2 teaspoon
pepper
1/4 teaspoon
backfin crab meat or lump crabmeat
6 ounces (picked over)
lemon juice
1 tablespoon
cornstarch
1/4 cup
unsalted butter or margarine
3 tablespoons
scallions
2 (minced)
green pepper
1/2 cup (chopped)
plain flour
1 tablespoon
dry white wine
4 fluid ounces
heavy whipping cream
4 fluid ounces
parsley
to taste (chopped for garnish)
Instructions
1
Place the sirloin steaks between sheets of plastic wrap and use a mallet to pound them to an even thickness, approximately 1/4 inch.
2
Season both sides of the steaks with salt and pepper.
3
Distribute the crab meat evenly on one end of each steak. Drizzle with lemon juice.
4
Carefully roll up each steak to enclose the crab filling, ensuring a tight roll.
5
Coat each steak roll generously with cornstarch, ensuring even coverage.
6
In a large saucepan, melt the butter over medium heat. Carefully add the steak rolls and sauté for 15-20 minutes, turning frequently to achieve a golden-brown crust and ensure they are cooked through.
7
Once cooked, remove the steak rolls from the pan and keep them warm.
8
Add the minced scallions and chopped green pepper to the same pan and sauté for about 1 minute, stirring constantly.
9
Sprinkle the flour into the pan and stir to combine, then gradually add the white wine.
10
Bring the mixture to a boil while stirring continuously to incorporate the browned bits from the pan into the sauce.
11
Pour in the heavy cream and maintain a gentle boil until the sauce becomes thick and smooth.
12
Return the steak rolls to the pan and simmer for an additional 5 minutes, allowing them to soak up the flavors of the sauce.
13
Serve the steaks hot, garnished with freshly chopped parsley.
Nutrition Information
33g
Fat
11g
Carbs
50g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Crab-Stuffed Sirloin Steaks with Creamy Wine Sauce?
It is an elegant gourmet dish featuring tender sirloin steaks rolled with crab meat and served in a rich white wine cream sauce.
How many people does this recipe serve?
This recipe is designed to serve 4 people.
What is the first step in preparing the steaks?
Place the sirloin steaks between sheets of plastic wrap and use a mallet to pound them to an even thickness.
What thickness should the steaks be pounded to?
The steaks should be pounded to a thickness of approximately 1/4 inch.
What kind of crab meat is best for the filling?
You can use 6 ounces of either backfin crab meat or lump crabmeat for the stuffing.
How much crab meat do I need?
The recipe requires 6 ounces of crab meat, which should be picked over to remove any shell fragments.
How is the crab meat seasoned inside the steak?
Distribute the crab meat on the steaks and drizzle it with one tablespoon of lemon juice.
How do I ensure the crab meat stays inside the steak?
Carefully roll up each steak to enclose the crab filling, ensuring a tight roll before coating.
What do I coat the steak rolls with before cooking?
Coat each steak roll generously with cornstarch to ensure even coverage and a golden crust.
How much cornstarch is used for coating?
The recipe calls for 1/4 cup of cornstarch for coating the four steak rolls.
What fat is used for sautéing the steaks?
Use 3 tablespoons of either unsalted butter or margarine to sauté the steak rolls.
How long do the steak rolls need to cook?
The steak rolls should be sautéed for 15-20 minutes, turning frequently until golden-brown and cooked through.
What temperature should the steaks be cooked at?
The steak rolls should be sautéed over medium heat.
What should I do with the steaks once they are golden-brown?
Remove them from the pan and keep them warm while you prepare the creamy wine sauce.
What vegetables are added to the pan after the steaks?
Add 2 minced scallions and 1/2 cup of chopped green pepper to the same pan.
How long should I sauté the vegetables for the sauce?
Sauté the scallions and green pepper for about 1 minute, stirring constantly.
How is the sauce thickened initially?
Sprinkle 1 tablespoon of plain flour into the pan and stir it with the vegetables before adding the wine.
What type of wine is used for the sauce?
The recipe recommends using a dry white wine for the sauce.
How much wine is required?
You will need 4 fluid ounces of dry white wine.
What is the liquid base for the creamy part of the sauce?
The creamy base is created by adding 4 fluid ounces of heavy whipping cream.
How do I finish the sauce to make it smooth?
Bring the mixture to a boil while stirring to incorporate browned bits, then maintain a gentle boil until thick.
Do I put the steaks back in the pan?
Yes, return the steak rolls to the pan once the sauce has thickened.
How long do the steaks simmer in the sauce?
Simmer the steak rolls in the sauce for an additional 5 minutes to soak up the flavors.
What is the calorie content per serving?
Each serving contains approximately 600 calories.
How much protein does one serving provide?
One serving provides 50 grams of protein.
What is the fat content per serving?
There are 33 grams of fat per serving.
How many grams of carbohydrates are in a serving?
Each serving contains 11 grams of carbohydrates.
What is the recommended garnish?
Garnish the dish with freshly chopped parsley to taste.
Is this recipe suitable for a special occasion?
Yes, its indulgent ingredients and elegant presentation make it perfect for dinner parties and special events.
How much flour is needed for the sauce?
The recipe uses 1 tablespoon of plain flour as a thickening agent for the sauce.