Recipes and Cooking Steak Jalisco 4.0 (2) Add your rating & review A green salad and mashed or baked potatoes would round out this tasty surf and turf dinner. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: Andy Lyons Prep Time: 30 mins Stand Time: 30 mins Roast Time: 10 mins Total Time: 1 hr 10 mins Servings: 4 Jump to Nutrition Facts Ingredients 2 beef top loin or ribeye steaks, cut 1 inch thick, or 4 beef tenderloin steaks, cut 1 inch thick (1 1/2 to 2 pounds total) ½ teaspoon kosher salt ½ teaspoon ground New Mexico, pasilla, or ancho chile pepper or chili powder 6 tablespoon cold unsalted butter ½ cup 50%-less-sodium beef broth ½ cup thin strips fresh poblano chile peppers* ¼ cup blanco or reposado tequila ¼ cup chopped white onion 1 clove garlic, minced 2 tablespoon Mexican crema ¼ cup snipped fresh cilantro 2 tablespoon fresh squeezed lime juice (1 lime) 1 6 ounce can lump crabmeat or Alaskan king crabmeat, drained, broken into chunks, and cartilage removed Directions Allow steaks to stand at room temperature for 30 minutes. Preheat oven to 400°F. Trim fat from steaks. Pat steaks dry with paper towels. Sprinkleall sides of steaks with the kosher salt and ground chile pepper; set aside. Heat a large oven-proof skillet over medium-high heat. Add 2 tablespoons of the butter to hot skillet; reduce heat to medium. Add steaks; cook about 4 minutes or until browned, turning once. Transfer skillet to oven. Roast, uncovered, for 10 to 13 minutes or until steaks reach medium-rare doneness (145°F). Transfer steaks to a serving platter. Cover with foil; let stand while preparing sauce. For sauce, drain fat from skillet. Add broth, poblano chile peppers, tequila, onion, and garlic to skillet. Bring to boiling, whisking constantly to scrape up any crusty brown bits. Boil gently, uncovered, over medium heat about 6 minutes or until liquid is reduced to about 1/4 cup. Whisk in crema. Boil gently for 1 to 2 minutes more or until slightly thickened. Add the remaining 4 tablespoons butter, 1 tablespoon at a time, whisking constantly until butter is melted and sauce is thickened. Remove from heat; stir in cilantro and fresh lime juice. Spoon sauce over steaks; top with crabmeat. Rate it Print Nutrition Facts (per serving) 456 Calories 26g Fat 4g Carbs 43g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 456 % Daily Value * Total Fat 26g 33% Saturated Fat 14g 70% Cholesterol 182mg 61% Sodium 641mg 28% Total Carbohydrate 4g 1% Total Sugars 2g Protein 43g Vitamin C 18.7mg 94% Calcium 60mg 5% Iron 3.1mg 17% Potassium 668mg 14% Fatty acids, total trans 1g Folate, total 28.2mcg Vitamin B-12 1.9mcg Vitamin B-6 1.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.