Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        sirloin tip -- sliced 1/2"
                        thick
                        unseasoned meat tenderizer
   3      tablespoons   butter
     1/4  teaspoon      tarragon
   6      ounces        fresh -- frozen or canned
                        crab meat
     1/3  cup           dry white wine
   1                    avocado
     1/4  cup           sour cream
   1                    lemon -- cut into wedges

Preparation:

Cut meat into 4 serving-sized pieces. Rub meat tenderizer into both sides of meat. Heat 1 tbsp. of the butter in a large frying pan over medium-high heat. Add steaks. Sprinkle steaks with tarragon. Sauté quickly until browned on one side, about 2 to 3 minutes, turn and brown other side, cooking to desired doneness. Remove to hot platter and keep warm. Add 1 more tbsp. butter to pan with crabmeat. Heat until hot through; spoon crab mixture over steaks. Add wine and remaining 1 tbsp. butter to pan drippings and heat; stirring until blended. Spoon over crab and steak. Peel and slice avocado. Garnish each steak with 2 to 3 slices. Spoon a sour cream dollop on each steak and garnish with lemon wedges.