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2
bacon-wrapped beef tenderloin steaks, cut 1-1/2-inches thick*
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1/2
cup long grain rice
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3
tablespoons snipped fresh parsley
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1
tablespoon butter
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1/3
cup half-and-half or light cream
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1/2
ounce cream cheese
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2
tablespoons thinly sliced green onion
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1/2
teaspoon seasoned pepper or herb-pepper seasoning
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2
ounces drained, flaked canned crabmeat (about 1-1/2 cups)
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1
teaspoon lemon juice
Season steaks with salt and ground black pepper. Place steaks on unheated rack of broiler pan. Broil 4 to 5 inches from heat for 18 to 21 minutes for medium-rare (145 degrees F) or 22 to 27 minutes for medium (160 degrees F). Turn once halfway through cooking. Meanwhile, in medium saucepan cook rice according to package directions. Stir in 1 tablespoon of the parsley and the 1 tablespoon butter. Cover; let stand for 5 minutes. In small saucepan combine half-and-half, cream cheese, onion, seasoning, and remaining parsley. Cook and stir over medium heat until cheese is melted and mixture is smooth. Stir in crabmeat and lemon juice; heat through. Place steaks on two dinner plates. Pack rice in two 6-ounce custard cups; invert onto plates. Spoon crab topping over meat. Makes 2 servings.
- Tip * Find bacon-wrapped tenderloin steaks at the supermarket butchers counter. If not available, wrap a slice of bacon around each steak and secure with a wooden toothpick.
- Servings Per Recipe 2,
- Calories 638,
- Protein (gm) 44,
- Carbohydrate (gm) 41,
- Fat, total (gm) 32,
- Cholesterol (mg) 173,
- Saturated fat (gm) 16,
- Monosaturated fat (gm) 11,
- Polyunsaturated fat (gm) 2,
- Dietary Fiber, total (gm) 1,
- Vitamin A (IU) 1069,
- Vitamin C (mg) 10,
- Thiamin (mg) 1,
- Riboflavin (mg) 1,
- Niacin (mg) 8,
- Pyridoxine (Vit. B6) (mg) 1,
- Folate (µg) 145,
- Cobalamin (Vit. B12) (µg) 5,
- Sodium (mg) 588,
- Potassium (mg) 839,
- Calcium (DV %) 121,
- Iron (DV %) 7,
- Percent Daily Values are based on a 2,000 calorie diet
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