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
- In a bowl, combine mayonnaise, cracker crumbs, Parmesan, parsley, dry mustard, Old Bay, Worcestershire, and lemon juice.
- Gently fold in the crabmeat until well mixed.
Step 2: Sear the Filets
- Heat olive oil in a sauté pan over medium-high heat until shimmering.
- Sear the filets for 5–6 minutes per side until they develop a beautiful brown crust.
- Allow the steaks to cool on a rack for 15–20 minutes.
Step 3: Stuff the Filets
- Preheat your oven to 400°F and arrange a wire rack inside a baking sheet.
- Cut an “X” into the top of each filet to create a pocket. Carefully expand the pocket by snipping the tips of the “X”.
- Stuff 1–2 Tbsp. of filling into each pocket, then top each filet with about ⅓ cup more filling.
Step 4: Roast and Serve
- Roast the stuffed filets on the prepared baking sheet for 20 minutes for rare.
- Let the filets rest for 5 minutes before serving.
- 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.
Indulge in gourmet dining at home with our Filet Mignon with Shrimp and Lobster Cream Sauce recipe.
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PrintCrab-Stuffed Beef Tenderloin with Béarnaise Bliss
- Total Time: 1 hour 15 minutes
Ingredients
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
Instructions
For the filling, combine mayonnaise, cracker crumbs, Parmesan, parsley, dry mustard, Old Bay, Worcestershire, and lemon juice. Gently fold in the crabmeat.
Heat oil in a sauté pan over medium-high until shimmering. Sear filets 5–6 minutes per side. Allow to cool on a rack for 15–20 minutes.
Preheat oven to 400°F. Arrange a wire rack inside a baking sheet.
Cut an “X” into the top of each filet to create a pocket. Carefully expand the pocket by snipping the tips of the “X”.
Stuff 1–2 Tbsp. of filling into each pocket, then top each filet with about ⅓ cup more filling.
Roast on the prepared baking sheet for 20 minutes for rare. Let rest 5 minutes before serving with Béarnaise Sauce.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 550 kcal