Steaks With Crab Sauce

• 1 teaspoon dried rosemary, crushed
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 boneless beef top loin steaks (8 ounces each)
• 1 tablespoon canola oil
• 2 teaspoons cornstarch
• 1/4 cup white wine or chicken broth
• 3/4 cup heavy whipping cream
• 1 tablespoon Dijon mustard
• 1/2 teaspoon prepared horseradish
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 package (8 ounces) imitation crabmeat, coarsely chopped

1. Combine the rosemary, salt and pepper; rub over steaks. In a large skillet over medium-high heat, cook steaks in oil for 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0).
2. Meanwhile, in a small saucepan, combine the cornstarch and wine or broth until smooth. Stir in the cream, mustard, horseradish, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in crab; heat through. Serve over steaks.

rosemary, salt, pepper, loin, canola oil, cornstarch, white wine, heavy whipping cream, mustard, horseradish, salt, pepper, imitation crabmeat

Taken from www.tasteofhome.com/recipes/steaks-with-crab-sauce/ (may not work)