Poor Folks Steak Neptune
Here is a recipe fairly easy for the beginning cook, what my hubby call's Poor Folks Steak Neptune. There was a restaurant in British Columbia he and the Lout (his best friend) loved to go to that served a dish called Steak Neptune. Steak Neptune consisted of a nice cut of steak, grilled to perfection and topped with crab meat and hollandaise sauce. When he moved down here and told me about it, we came up with an affordable version.
Ingredients:
Beef (we usually use top round steak)
imitation crab (for this recipe we find the fat free to taste the best)
1 packet of hollandaise sauce mix
1/4 cup butter or margarine
1 cup water or milk, depending on the sauce packet instructions
Cook the steak to your prefered doneness, either grilling, broiling or frying. Salt and pepper to taste. Prepare the hollandaise sauce according to the packet. When steak is done, plate steak, top with the fake crab and then drizzle the hollandaise over the top.
Voila! Poor Folk's Steak Neptune. I'll usually serve this with french fries or some kind of rice.
I've also been know to make hollandaise from scratch, which is very tasty and a bit labor intensive and can intimidate the novice cook if they are still unsure of themselves as it is very easy to end up with lemony scrambled eggs. We'll tackle a simple hollandaise in a little while once I have some pictures of the process.
Ingredients:
Beef (we usually use top round steak)
imitation crab (for this recipe we find the fat free to taste the best)
1 packet of hollandaise sauce mix
1/4 cup butter or margarine
1 cup water or milk, depending on the sauce packet instructions
Cook the steak to your prefered doneness, either grilling, broiling or frying. Salt and pepper to taste. Prepare the hollandaise sauce according to the packet. When steak is done, plate steak, top with the fake crab and then drizzle the hollandaise over the top.
Voila! Poor Folk's Steak Neptune. I'll usually serve this with french fries or some kind of rice.
I've also been know to make hollandaise from scratch, which is very tasty and a bit labor intensive and can intimidate the novice cook if they are still unsure of themselves as it is very easy to end up with lemony scrambled eggs. We'll tackle a simple hollandaise in a little while once I have some pictures of the process.
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