Crab-Stuffed Beef Tenderloin with Béarnaise Bliss

If you’re searching for a show-stopping dish that will leave your guests raving, look no further than our Crab-Stuffed Beef Tenderloin with Béarnaise Bliss. This exquisite recipe combines the succulent flavors of premium crabmeat and tender filet mignon, all topped with a luxurious Béarnaise sauce. Perfect for special occasions, this dish promises to elevate your dining experience to new heights.

Why This Recipe is Perfect for You

Whether you’re hosting a dinner party, celebrating a special milestone, or simply indulging in a gourmet meal at home, this recipe is for you. The combination of delicate crabmeat and juicy beef tenderloin creates a symphony of flavors that is both sophisticated and comforting. It’s an impressive dish that showcases your culinary skills without requiring a professional chef’s expertise.

Ingredients You’ll Need

For the Filling:

• ⅓ cup mayonnaise
• ¼ cup oyster cracker crumbs
• 2 Tbsp. grated Parmesan
• 1 Tbsp. minced fresh parsley
• 1 tsp. dry mustard
• 1 tsp. Old Bay seasoning
• 1 tsp. Worcestershire sauce
• 1 tsp. fresh lemon juice
• 8 oz. canned premium or pasteurized lump crabmeat, drained

For the Beef:

• 2 Tbsp. olive oil
• 4 center-cut filet mignon steaks, 2-inches thick (8 oz. each), tied with kitchen string
• Salt and black pepper to taste
• 1 recipe Béarnaise Sauce

Directions

Step 1: Prepare the Filling

1. In a bowl, combine mayonnaise, cracker crumbs, Parmesan, parsley, dry mustard, Old Bay, Worcestershire, and lemon juice.
2. Gently fold in the crabmeat until well mixed.

Step 2: Sear the Filets

1. Heat olive oil in a sauté pan over medium-high heat until shimmering.
2. Sear the filets for 5–6 minutes per side until they develop a beautiful brown crust.
3. Allow the steaks to cool on a rack for 15–20 minutes.

Step 3: Stuff the Filets

1. Preheat your oven to 400°F and arrange a wire rack inside a baking sheet.
2. Cut an “X” into the top of each filet to create a pocket. Carefully expand the pocket by snipping the tips of the “X”.
3. Stuff 1–2 Tbsp. of filling into each pocket, then top each filet with about ⅓ cup more filling.

Step 4: Roast and Serve

1. Roast the stuffed filets on the prepared baking sheet for 20 minutes for rare.
2. Let the filets rest for 5 minutes before serving.
3. Serve with a generous drizzle of Béarnaise sauce.

Kitchen Equipment Needed

• Sauté pan
• Wire rack
• Baking sheet
• Kitchen string
• Sharp knife
• Mixing bowls

Tips and Variations

• Ingredient Swap: If you’re not a fan of crab, try substituting with lobster or shrimp for an equally delightful twist.
• Cheese Alternative: For a different flavor profile, swap out the Parmesan for Gruyère or sharp cheddar.
• Herb Boost: Add fresh tarragon or chives to the crab filling for an extra burst of flavor.
• Cooking Level: Adjust the roasting time based on your preferred doneness—25 minutes for medium-rare, 30 minutes for medium.

How to Store Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the filets in a preheated 350°F oven for about 10-15 minutes or until warmed through. Avoid microwaving as it can make the beef tough.

Perfect Pairings

• Wine: Pair this dish with a full-bodied red wine like Cabernet Sauvignon or Merlot to complement the rich flavors.
• Sides: Serve with roasted asparagus, garlic mashed potatoes, or a fresh arugula salad.
• Dessert: Finish the meal with a light dessert like lemon sorbet or a classic crème brûlée.

FAQ

Can I use fresh crabmeat instead of canned? Absolutely! Fresh crabmeat can be used for a more premium experience. Just make sure it’s thoroughly cooked and drained.

What is the best way to make Béarnaise sauce? A classic Béarnaise sauce is made by emulsifying egg yolks and clarified butter with a reduction of white wine vinegar, shallots, and tarragon. It’s a bit tricky, but well worth the effort.

Can I prepare the crab filling ahead of time? Yes, you can prepare the filling a day in advance. Keep it covered in the refrigerator until you’re ready to stuff the filets.

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