Steak Neptune

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• Servings: 5
• 4 boneless sirloin steaks
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 6 ounces backfin crab meat or 6 ounces lump crabmeat, picked over
• 1 tablespoon lemon juice
• 1/4 cup cornstarch
• 3 tablespoons unsalted butter or 3 tablespoons unsalted margarine
• 2 scallions, minced
• 1/2 cup chopped green pepper
• 1 tablespoon plain flour
• 4 fluid ounces dry wine
• 4 fluid ounces heavy whipping cream
• parsley, chopped

Recipe

• place the steaks between sheets of plastic wrap.
• pound with the flat side of a mallet until they are of an even thickness (about ¼" or so).
• sprinkle with salt and pepper.
• place some crabmeat on one end of each steak and then sprinkle with lemon juice.
• roll the steaks up to encase the filling.
• roll the steaks in cornstarch, coating heavily.
• heat the butter in a saucepan and, over medium heat, sauté the steaks for 15-20 minutes or until cooked through, turning them to brown evenly.
• remove the steaks from pan and keep them warm.
• add the scallions and green peppers to pan, and sauté for 1 minute, stirring constantly.
• stir in the flour and add the wine.
• heat to boiling, stirring up the browning.
• add the cream and boil, stirring, until the sauce is thickened and smooth.
•  add the steaks to the pan and simmer for 5 minutes longer.
• serve garnished with chopped parsley.