Rating: 4 stars
4 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Special dinners call for an impressive meal. This one shows off a beef tenderloin steak wrapped in bacon and topped with a rice and crabmeat accent.

Source: Better Homes and Gardens


Credit: Picture 094

Recipe Summary test

40 mins


Ingredient Checklist


Instructions Checklist
  • 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.



* 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.

Nutrition Facts

638 calories; fat 32g; cholesterol 173mg; saturated fat 16g; carbohydrates 41g; mono fat 11g; poly fat 2g; insoluble fiber 1g; protein 44g; vitamin a 1069IU; vitamin c 10mg; thiamin 0.5mg; riboflavin 0.5mg; niacin equivalents 7.9mg; vitamin b6 0.8mg; folate 145.1mcg; vitamin b12 4.6mcg; sodium 588mg; potassium 839mg; calcium 121.2mg; iron 7mg.