Preparation / Directions:
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.
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