From the episode, “A Friendship in Peril”

SERVES 4

YOU’LL NEED

FOR THE CRAB CRUST
4 tbsp crackers, crumbled
8 oz Pimento cheese
4 oz crab meat
1 tsp Cajun spice
1 tsp hot sauce
1 tbsp parsley, chopped
2 tbsp scallions, sliced
Kosher salt and pepper, to taste

FOR THE SAUCE
2 tbsp butter
2 shallots, minced
4 cloves garlic, minced
1 tsp thyme, chopped
2 oz white wine
4 oz beef stock
4 oz heavy cream
8 oz demi glace
1 tbsp sherry vinegar
2 tbsp butter
Kosher salt and pepper, to taste

FOR THE VEGGIES
2 bunches asparagus
1 lb fingerling potatoes
2 tbsp grapeseed oil
Kosher salt and pepper, to taste

FOR THE STEAK
4 Sirloin steaks (8 oz each)
1 tsp kosher salt
½ tsp pepper
2 tbsp grapeseed oil

MAKE IT

CRUST
1) Crumble crackers and set aside.
2) Mix remaining ingredients and season with salt and pepper.

SAUCE
1) Sweat shallots, garlic, and thyme in butter until translucent.
2) Deglaze with white wine.
3) Add stock and cream and simmer for 8-10 or until reduced by half.
4) Add demi-glace and vinegar and bring to a simmer.
5) Remove from heat and whisk in cold butter.
6) Season with salt and pepper.

VEGETABLES
1) Blanch asparagus in boiling salted water for 1-2 minutes or until tender.
2) Cool asparagus in a bowl of ice water, drain, and set aside.
3) Boil fingerling potatoes in salted water for 10-15 minutes or until tender.
4) Cool potatoes in ice water, drain, and set aside.
5) Cut potatoes into ½-inch pieces.
6) In a hot pan sear asparagus and potatoes in grapeseed oil.
7) Season with salt and pepper.

STEAK
1) Preheat oven to 450 degrees Fahrenheit.
2) Season steaks on both sides with salt and pepper.
3) In a sauté pan over high heat, sear steaks in grapeseed oil for 3 minutes on each side.
4) Remove steaks from sauté pan and set on a baking sheet.
5) Top steaks with crab mix, and sprinkle with cracker crumbs.
6) Bake for 4-5 minutes or until crab mix is heated through and crackers are golden brown.

PLATING
1) On a plate, lay down a bed of seared asparagus and potatoes.
2) Top with the crusted steak. Ladle the sauce over the top.