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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.

Ingredients

Scale

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

Find it online: https://messykitchenmagic.com/crab-stuffed-beef-tenderloin-with-bearnaise-sauce-recipe/