This steak recipe features a quick adaption of a Béarnaise, made with fresh tarragon and parsley, that captures the essence of the sauce and can be served hot or cold. Great for grilling!
4 oz. Phillips Crab Meat
(4) 6-8 oz. strip or tenderloin steaks
4 Portabella mushroom caps, washed and stemmed
Optional: 4 tsp. finely crushed bread crumbs
2 Tbsp. Hellmann’s mayonnaise
2 Tbsp. melted butter
1 tsp. tarragon vinegar
1/2 tsp. tarragon, freshly minced
1/4 tsp. chervil or parsley, freshly minced
pinch each of cayenne pepper and salt
Recipe Tips: Make a second batch of sauce, without crab meat, to serve on the side for dipping. You can substitute giant white mushrooms for Portabella mushrooms.
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