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

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


  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