Sterling Silver® Crab-stuffed Beef Spiedini by Chef Nick Unangst

Sterling Silver® Crab-stuffed Beef Spiedini by Chef Nick Unangst

DIFFICULTY LEVEL: Expert

INGREDIENTS

  • 2 pounds (908 grams) Sterling Silver® peeled beef sirloin tips
  • 3 tablespoons (45 mL) butter
  • ½ cup (120 mL) Spanish onion, diced into ¼ -inch (6.3 mm) pieces
  • ½ cup (120 mL) fresh tomato, diced into ¼-inch (6.3 mm) pieces
  • ½ cup (120 mL) dry white wine
  • 1 cup (240 mL) heavy cream
  • 1 tablespoon (15 mL) crab base
  • ⅛ teaspoon (0.60 mL) crushed red pepper
  • 3 tablespoons (45 mL) chopped parsley
  • 1 tablespoon (15 mL) freshly chopped garlic
  • 2 tablespoons (30 mL) freshly chopped basil
  • 1 pound (454 grams) lump crab meat
  • 1 cup (240 mL) Italian bread crumbs

ITALIAN BREAD CRUMBS

  • 1 cup (240 mL) panko
  • ¼ cup (60 mL) grated Parmesan cheese
  • 1 teaspoon (5 mL) dry oregano
  • 1 teaspoon (5 mL) dry basil
  • ½ teaspoon (2.5 mL) kosher salt
  • 1 tablespoon (15 mL) fresh ground black pepper
  • ¼ cup (60 mL) granulated garlic
  • ¼ cup (60 mL) freshly chopped parsley

Lemon Butter

  • ¼ pound (114 grams) unsalted butter
  • 1 teaspoon (5 mL) freshly chopped garlic
  • ⅓ cup (80 mL) lemon juice
  • Salt and pepper to taste

INSTRUCTIONS

  1. Heat butter in a heavy sauté pan. Add onions and cook until translucent.
  2. Add garlic and cook 3 minutes.
  3. Add tomatoes and cook, stirring often, until softened.
  4. Add white wine and reduce for 5 minutes. Add heavy cream and reduce for an additional 5 minutes.
  5. Add crushed red pepper, parsley, basil and crab meat. Gently stir to combine.
  6. Trim beef sirloin tips of excess fat and sinew. Seam out into three major muscles. (You will have some smaller pieces that come from several smaller seams. These are good for soups, stews, braises or grind). Cut across the grain into 3-4 ounce (84-112 gram) medallions.
  7. Pound the medallions on both sides using a meat tenderizer until approximately ¼ inch (6.3 mm) thick.
  8. Fill each pounded medallion with 3 ounces (84 grams) of crab stuffing. Roll into a cylinder with one side overlapping the other and secure with a wooden skewer.
  9. Prepare the Italian breadcrumbs by combining all ingredients in a mixing bowl.
  10. Prepare the lemon butter by heating all ingredients together until butter is melted.
  11. Dip each spiedini (“spiedini” means “skewered” in Italian) in garlic lemon butter and roll in seasoned breadcrumbs. Place on a sizzle platter and drizzle with more garlic lemon butter.
  12. Bake in oven at 450°F (232°C) for 7 minutes, then place under a broiler or cheese melter until golden brown.