Yield: 4 servings
Measure | Ingredient |
---|---|
1½ pounds | Sirloin tip, sliced 1/2\" |
\N \N | Thick |
\N \N | Unseasoned meat tenderizer |
3 tablespoons | Butter |
¼ teaspoon | Tarragon |
6 ounces | Fresh, frozen or canned |
\N \N | Crab meat |
⅓ cup | Dry white wine |
1 \N | Avocado |
¼ cup | Sour cream |
1 \N | Lemon, cut into wedges |
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.