Ingredients
1 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/2 teaspoon pepper
4 (8 ounce) beef strip steaks
1 tablespoon vegetable oil
SAUCE:
2 teaspoons cornstarch
1/4 cup white wine or chicken broth
3/4 cup heavy whipping cream
1 tablespoon Dijon mustard
1/2 teaspoon prepared horseradish
1/8 teaspoon salt
1/8 teaspoon pepper
1 (8 ounce) package imitation crabmeat, chopped
Directions
Combine the rosemary, salt and pepper; rub over steaks. In a large skillet over medium-high heat, cook steaks in oil for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145 degrees F; medium, 160 degrees F; well-done, 170 degrees F)
Meanwhile, in a small saucepan, combine the cornstarch and wine or broth until smooth. Stir in the cream, mustard, horseradish, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in crab; heat through. Serve over steaks.