Crab Stuffed Steak With a Bearnaise Sauce

Ingredients

• 20  asparagus 
• 4 slices bacon 
• 1 small rib celery stalks chopped cut in half, then thinly
• 2 medium surimi crab sticks (read description above.)
• 1 teaspoon tarragon dried
• 4 tablespoons wine dry white
• 2 teaspoons parsley fresh finely chopped
• 2  garlic clove crushed
• 2  spring onion sliced
• 1 teaspoon horseradish 
• 3 teaspoons juice of lemon 
• 0.5 teaspoon lemon pepper 
• 50 ml cream light (I used reduced fat.)
• 2 servings olive oil 
• 2 teaspoons parsley 
• 23 g bearnaise sauce mix (mine was 23g sachet made up 300ml, I added 200ml of milk and made up the last 100ml of liquid from t)
• 2 fillet fat-trimmed beef flank steak thick
• 1 dash all the tabasco sauce you handle 
• 1 tablespoon citrus champagne vinegar 
• 1 teaspoon worcestershire sauce 

Equipment

• frying pan
• sauce pan
• oven
• whisk
• stove
• meat tenderizer

Directions

1. Make stuffing.
2. Remove crab from legs, break meat up.
3. Heat a small amount of olive oil in a pan, add celery and onion cook 1 minute, add garlic cook for a further 2 minutes stirring or until celery and onion soften.
4. Add parsley, pepper and crab, stir to combine, remove and set to one side.Steaks.
5. Cut steak horizontally through the middle being careful not cut all the way through. Open steak out so it is butterflied, take a meat mallet and pound to flaten slightly.Divide stuffing mix between the 2 steaks, placing it on one half of the steak, fold the remaining half over the top.
6. Spread half a teaspoon of horseradish over the top of each steak, wrap 2 bacon rashers around each one to secure.Cook steaks in a hot pan 2 minutes each side to brown,
7. Place steaks in oven proof dish and cook in a pre-heated oven of 180 degrees Celsius for 15-20 minutes depending on how thick they are for a nice pink centre.Sauce.
8. Pour bearnaise into a saucepan, add 200ml of milk whisk to combine, heat stirring until sauce starts to thicken.
9. Add sauce, juice, wine, vinegar, Tabasco, cream and herbs, cooking stirring until mixture thickens. Sauce can be left on a warm stove to keep warm, just stir occasionally.Asparagus.Trim ends of asparagus, take 5 spears and wrap a slice of bacon around to secure, repeat with remaining asparagus and bacon.
10. Place in an oiled oven proof dish and cook for 10 minutes. They are cooked at the same temp as the steak so I just pop them in when the steaks have 10 more minutes to go.To
11. Serve: I served mine over mash, topped with the steak, place asparagus on top and drizzle with sauce.