Crab-Stuffed Beef Tenderloin with Béarnaise Sauce Recipe

Introduction

Crab-Stuffed Beef Tenderloin with Béarnaise Bliss is a luxurious dish that combines tender, juicy beef with delicate crab meat and a rich, buttery sauce. Perfect for special occasions, it impresses with both flavor and presentation.

Ingredients

• 1 whole beef tenderloin, approximately 2 lbs
• 1 cup lump crab meat, picked over for shells
• 1/4 cup breadcrumbs
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/2 cup unsalted butter, melted
• 2 tablespoons white wine vinegar
• 2 tablespoons fresh tarragon, chopped
• 2 egg yolks
• Salt and pepper to taste (for Béarnaise sauce)

Instructions

1. Step 1: Preheat the oven to 400°F (200°C).
2. Step 2: Butterfly the beef tenderloin by slicing it horizontally down the center, but not all the way through, so it opens like a book.
3. Step 3: In a bowl, combine the lump crab meat, breadcrumbs, mayonnaise, Dijon mustard, chopped parsley, salt, and pepper.
4. Step 4: Spread the crab mixture evenly over the inside of the butterflied beef tenderloin.
5. Step 5: Carefully roll the tenderloin back into its original shape and tie securely with kitchen twine at intervals.
6. Step 6: Season the outside of the tenderloin with salt and pepper.
7. Step 7: Heat olive oil in an oven-safe skillet over medium-high heat. Sear the beef tenderloin on all sides until browned, about 2-3 minutes per side.
8. Step 8: Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the internal temperature reaches 135°F (57°C) for medium-rare.
9. Step 9: Remove the tenderloin from the oven and let it rest for 10 minutes before slicing.
10. Step 10: In a small saucepan, whisk together the white wine vinegar and chopped tarragon over medium heat until reduced by half. Remove from heat and let cool slightly.
11. Step 11: In a blender or food processor, blend the egg yolks until frothy. With the blender running, slowly pour in the melted butter in a steady stream until the mixture thickens.
12. Step 12: Add the reduced vinegar and tarragon mixture to the blender and blend until smooth. Season the Béarnaise sauce with salt and pepper to taste.
13. Step 13: Remove the kitchen twine from the beef tenderloin and slice into thick rounds. Serve topped with the Béarnaise sauce.

Tips & Variations

• Use fresh lump crab meat for the best flavor and texture.
• If you don’t have fresh tarragon, substitute with dried tarragon but use slightly less to avoid bitterness.
• Tie the tenderloin tightly with kitchen twine to keep the crab stuffing secure during cooking.
• For a richer Béarnaise, whisk the sauce by hand over gentle heat instead of using a blender.

Storage

Store any leftover sliced beef tenderloin and Béarnaise sauce separately in airtight containers in the refrigerator for up to 2 days. Reheat the beef gently in a low oven or microwave on low power to avoid drying out, and warm the sauce over low heat while stirring constantly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the crab stuffing ahead of time?

Yes, you can mix the crab stuffing up to a day in advance and keep it refrigerated. Just bring it to room temperature before spreading it onto the beef.

What if I don’t have an oven-safe skillet?

You can sear the beef tenderloin in a regular skillet, then transfer it to a preheated baking dish for roasting in the oven.

Crab-Stuffed Beef Tenderloin with Béarnaise Sauce Recipe

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★★★★★

4.9 from 125 reviews

This elegant Crab-Stuffed Beef Tenderloin with Béarnaise Bliss combines tender, juicy beef with a rich and flavorful lump crab meat filling, complemented by a classic, creamy Béarnaise sauce. Perfect for special occasions, this dish blends the luxurious tastes of surf and turf with a silky herb-infused sauce.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Roasting
• Cuisine: French

Ingredients

Scale 1x2x3x

Beef Tenderloin

• 1 whole beef tenderloin, approximately 2 lbs
• 1 cup lump crab meat, picked over for shells
• 1/4 cup breadcrumbs
• 2 tablespoons mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste
• 2 tablespoons olive oil

Béarnaise Sauce

• 1/2 cup unsalted butter, melted
• 2 tablespoons white wine vinegar
• 2 tablespoons fresh tarragon, chopped
• 2 egg yolks
• Salt and pepper to taste

Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the beef tenderloin.
2. Butterfly the Tenderloin: Slice the beef tenderloin horizontally down the center, but not all the way through, so it opens like a book, creating a flat surface for stuffing.
3. Prepare Crab Filling: In a bowl, mix lump crab meat, breadcrumbs, mayonnaise, Dijon mustard, chopped parsley, and season with salt and pepper.
4. Stuff the Tenderloin: Spread the crab mixture evenly over the inside of the butterflied beef tenderloin.
5. Roll and Tie: Carefully roll the tenderloin back to its original shape and secure it tightly at intervals with kitchen twine to hold the stuffing in place while cooking.
6. Season and Sear: Season the outside of the rolled tenderloin with salt and pepper. Heat olive oil in an oven-safe skillet over medium-high heat and sear the beef on all sides for about 2-3 minutes each until a nice brown crust forms.
7. Roast the Tenderloin: Transfer the skillet to the preheated oven. Roast the beef for 25-30 minutes until it reaches an internal temperature of 135°F (57°C) for medium-rare doneness.
8. Rest the Meat: Remove the tenderloin from the oven and let it rest for 10 minutes to allow juices to redistribute.
9. Prepare Béarnaise Reduction: In a small saucepan over medium heat, whisk together white wine vinegar and chopped tarragon until reduced by half. Remove from heat and let cool slightly.
10. Blend Egg Yolks: In a blender or food processor, blend egg yolks until frothy to prepare the base of the sauce.
11. Incorporate Butter: With the blender running, slowly pour the melted butter in a steady stream until the sauce thickens and emulsifies.
12. Add Reduction: Pour in the cooled vinegar and tarragon reduction and blend until smooth.
13. Season Béarnaise Sauce: Taste and season with salt and pepper as needed for the perfect balance.
14. Slice and Serve: Remove kitchen twine from the beef tenderloin and slice into thick rounds. Serve immediately topped with the Béarnaise sauce.

Notes

• Letting the beef rest after roasting is critical for juicy, tender slices.
• Make sure to pick over crab meat carefully to remove any shell pieces.
• Use an instant-read thermometer to ensure perfect medium-rare beef without overcooking.
• Béarnaise sauce should be served warm, not hot, to maintain its creamy texture.
• Kitchen twine helps keep the stuffed tenderloin intact during cooking.

Keywords: stuffed beef tenderloin, crab-stuffed beef, béarnaise sauce, elegant dinner, surf and turf, roasted beef recipe