grilled steak with creamy crab and tomato sauce recipe

grilled steak with creamy crab and tomato sauce

prep time: 10 minutes
cook time: 25 minutes
ready in: 35 minutes

makes: 4 servings, 10 oz. each


  • 4 beef tenderloin steaks, 4–5 oz. each
  • 1 Tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 2 shallots, finely diced
  • 1 Tablespoon butter
  • 2 cloves garlic, finely minced
  • 1/2 cup white wine
  • 1 teaspoon Dijon mustard
  • 1 cup diced seeded tomatoes
  • 2 Tablespoons lemon juice
  • 1/4 cup butter, cut into chunks
  • 2 Tablespoons heavy cream
  • 2 Tablespoons capers, rinsed and minced
  • 2 Tablespoons finely chopped parsley
  • 3/4 lb. freshly picked cooked Southern Red Crab Meat


  1. Season steaks with olive oil, salt and pepper.
  2. Grill steaks over medium heat or broil 4 inches from heat for 6–8 minutes on each side, or until meat reaches desired doneness (medium rare: 145°F; medium: 160°F; well done: 170°F).
  3. Meanwhile, sauté shallots with butter in a medium saucepan. When translucent, add garlic and sauté for 1 minute.
  4. Deglaze with wine and add mustard, tomatoes and lemon juice. Reduce for about 5 minutes.
  5. Slowly swirl in butter chunks, lower heat and add remaining ingredients. Heat through. Serve sauce over steak.

Per Serving: 450 calories, 29g fat, 15g saturated fat, 155mg cholesterol, 1110mg sodium, 4g carbohydrate, 1g fiber, 2g sugars, 36g protein

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.