Crab Stuffed Beef Tenderloin with Béarnaise Sauce: A Gourmet Delight

Elevate your dinner with this luxurious Crab Stuffed Beef Tenderloin topped with rich Béarnaise Sauce. A perfect dish for special occasions.

Introduction

Indulge in the ultimate gourmet experience with this Crab Stuffed Beef Tenderloin topped with a luscious Béarnaise Sauce. This elegant dish combines the tender, juicy texture of beef tenderloin with the rich, flavorful crab stuffing, all brought together by a classic French béarnaise sauce. Perfect for special occasions, holidays, or any time you want to impress your guests, this recipe is a showstopper. Despite its sophisticated appearance, this dish is surprisingly straightforward to prepare. Let’s dive into the details and create a meal that’s sure to be unforgettable.

Ingredients

For the Beef Tenderloin and Stuffing:

• 1 (3-4 pound) beef tenderloin, trimmed and butterflied
• 1 pound lump crab meat, picked over for shells
• 1/2 cup panko breadcrumbs
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 2 green onions, finely chopped
• 1/4 cup finely chopped red bell pepper
• 1 tablespoon lemon juice
• 1 teaspoon Old Bay seasoning
• Salt and pepper to taste
• 2 tablespoons olive oil

For the Béarnaise Sauce:

• 1/4 cup white wine vinegar
• 1/4 cup white wine
• 2 tablespoons finely chopped shallots
• 1 tablespoon fresh tarragon, chopped
• 1/2 teaspoon black pepper
• 3 large egg yolks
• 1/2 cup unsalted butter, melted
• Salt to taste
• Fresh tarragon, for garnish

Directions

1. Prepare the Beef Tenderloin:
   • Preheat your oven to 375°F (190°C). Lay the butterflied beef tenderloin flat on a clean surface. Season both sides with salt and pepper.
2. Make the Crab Stuffing:
   • In a large bowl, combine the crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, green onions, red bell pepper, lemon juice, Old Bay seasoning, salt, and pepper. Mix until well combined.
3. Stuff and Roll the Tenderloin:
   • Spread the crab stuffing evenly over the surface of the beef tenderloin. Carefully roll the tenderloin tightly and secure it with kitchen twine at 1-inch intervals.
4. Sear the Tenderloin:
   • Heat the olive oil in a large ovenproof skillet over medium-high heat. Sear the stuffed tenderloin on all sides until browned, about 2-3 minutes per side.
5. Bake the Tenderloin:
   • Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare. Adjust the cooking time based on your preferred level of doneness.
6. Prepare the Béarnaise Sauce:
   • In a small saucepan, combine the white wine vinegar, white wine, shallots, chopped tarragon, and black pepper. Bring to a boil and reduce until about 2 tablespoons of liquid remain. Strain the mixture and set aside.
   • In a heatproof bowl, whisk the egg yolks until thickened and pale. Place the bowl over a pot of simmering water (double boiler method) and gradually whisk in the reduced vinegar mixture.
   • Slowly add the melted butter in a thin stream, whisking constantly until the sauce is thick and creamy. Season with salt and stir in a bit more chopped tarragon.
7. Rest and Serve:
   • Remove the tenderloin from the oven and let it rest for 10 minutes before slicing. This allows the juices to redistribute, ensuring a moist and tender roast.
   • Slice the tenderloin into medallions and arrange on a serving platter. Drizzle with the béarnaise sauce and garnish with fresh tarragon.

How to Prepare

Begin by butterflying and seasoning the beef tenderloin. Prepare the crab stuffing and spread it over the tenderloin, then roll and secure it with kitchen twine. Sear the stuffed tenderloin in a skillet, then transfer to the oven to roast. While the beef is cooking, prepare the béarnaise sauce using a double boiler method. After roasting, let the tenderloin rest before slicing and serving with the sauce.

Preparation Time

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Rest Time: 10 minutes
• Total Time: 1 hour 25 minutes

Servings

This recipe serves 6-8 people.

FAQs

1. Can I use a different type of seafood for the stuffing?

Yes, you can substitute crab meat with shrimp or lobster for a different flavor profile.

2. How do I store leftovers?

Store leftover beef tenderloin and béarnaise sauce in separate airtight containers in the refrigerator for up to 3 days.

3. Can I make the béarnaise sauce ahead of time?

Béarnaise sauce is best served fresh, but you can make it up to an hour ahead and keep it warm over a double boiler.

4. What side dishes pair well with this meal?

Roasted vegetables, garlic mashed potatoes, or a fresh green salad make excellent accompaniments.

5. Can I use dried tarragon instead of fresh?

Fresh tarragon is preferred for its vibrant flavor, but you can use dried tarragon in a pinch. Use about half the amount of dried herb.

Conclusion

Crab Stuffed Beef Tenderloin with Béarnaise Sauce is a luxurious dish that’s perfect for special occasions or any time you want to treat yourself and your loved ones to something extraordinary. The combination of tender beef, rich crab stuffing, and creamy béarnaise sauce creates a symphony of flavors that will leave everyone asking for seconds. Follow this recipe to impress your guests and enjoy a gourmet meal at home. Happy cooking!