4 boneless sirloin steak
1/2 teaspoon salt
1/4 teaspoon pepper
6 ounces back fin crab meat or lump crabmeat, picked over
1 tablespoon lemon juice
1/4 cup cornstarch
3 tablespoons unsalted butter or unsalted margarine
2 scallions, minced
1/2 cup chopped green peppers
1 tablespoon plain flour
4 fluid ounces dry white wine
4 fluid ounces heavy whipping cream
Place the steaks between sheets of plastic wrap.
Pound with the flat side of a mallet until they are of an even thickness (about
¼" or so).
Sprinkle with salt and pepper.
Place some crabmeat on one end of each steak and then sprinkle with lemon juice.
Roll the steaks up to encase the filling.
Roll the steaks in cornstarch, coating heavily.
Heat the butter in a saucepan and, over medium heat, sauté the steaks for 15-20
minutes or until cooked through, turning them to brown evenly.
Remove the steaks from pan and keep them warm.
Add the scallions and green peppers to pan, and sauté for 1 minute, stirring
Stir in the flour and add the wine.
Heat to boiling, stirring up the browning.
Add the cream and boil, stirring, until the sauce is thickened and smooth.
Add the steaks to the pan and simmer for 5 minutes longer.
Serve garnished with chopped parsley