Crab-Stuffed Beef Tenderloin with Béarnaise Bliss Recipe

Introduction

Crab-Stuffed Beef Tenderloin with Béarnaise Bliss is an elegant and flavorful dish perfect for special occasions. The tender beef is filled with a rich crab mixture and served alongside a silky, herb-infused Béarnaise sauce. This recipe offers restaurant-quality results right in your own kitchen.

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 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, stopping before cutting 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 tenderloin.
5. Step 5: Carefully roll the tenderloin back to 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 on all sides until browned, about 2-3 minutes per side.
8. Step 8: Transfer the skillet to the 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: For the Béarnaise sauce, whisk white wine vinegar and chopped tarragon in a small saucepan over medium heat until reduced by half. Remove from heat and let cool slightly.
11. Step 11: Blend egg yolks in a blender or food processor until frothy.
12. Step 12: With the blender running, slowly pour in the melted butter in a steady stream until the sauce thickens.
13. Step 13: Add the reduced vinegar and tarragon mixture to the blender and blend until smooth.
14. Step 14: Season the Béarnaise sauce with salt and pepper to taste.
15. Step 15: Remove the kitchen twine from the tenderloin and slice into thick rounds. Serve with the Béarnaise sauce.

Tips & Variations

• Use fresh lump crab meat for the best flavor and texture.
• If you prefer, substitute Dijon mustard with whole grain mustard for a more textured filling.
• For a richer sauce, finish the Béarnaise with a squeeze of lemon juice just before serving.
• Make sure to rest the beef after roasting to keep it juicy and tender.

Storage

Store any leftover 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 to maintain tenderness. Warm the sauce over low heat, stirring constantly to prevent separation, or prepare fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

You can prepare the crab filling and butterfly the tenderloin a few hours ahead, but it’s best to sear and roast the beef just before serving to maintain optimal texture and flavor.

What should I use if I don’t have fresh tarragon?

Dried tarragon can be used in a pinch, but use about half the amount since dried herbs are more concentrated. Fresh tarragon is recommended for the best Béarnaise flavor.

Crab-Stuffed Beef Tenderloin with Béarnaise Bliss Recipe

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4.7 from 142 reviews

This elegant Crab-Stuffed Beef Tenderloin with Béarnaise Bliss combines tender, juicy beef with a delicate crab meat stuffing, finished with a rich and tangy Béarnaise sauce. Ideal for special occasions, this recipe involves searing the stuffed beef and roasting it to medium-rare perfection, complemented by a classic sauce made from tarragon, egg yolks, and butter.

• Author: rami
• 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 and Stuffing

• 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. Prepare the Beef Tenderloin: Preheat your oven to 400°F (200°C). Butterfly the beef tenderloin by slicing it horizontally down the center but not fully through, so it opens like a book, creating a flat surface for stuffing.
2. Make the Crab Stuffing: In a bowl, gently combine lump crab meat, breadcrumbs, mayonnaise, Dijon mustard, chopped parsley, and salt and pepper to taste until well mixed.
3. Stuff and Roll the Tenderloin: Evenly spread the crab mixture over the inside of the butterflied beef. Carefully roll the tenderloin back into its original cylindrical shape and tie it securely with kitchen twine at intervals to keep the stuffing inside during cooking.
4. 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 until it develops a rich brown crust, about 2-3 minutes per side.
5. Roast the Tenderloin: Transfer the skillet with the seared beef to the preheated oven. Roast for 25-30 minutes or until the internal temperature reaches 135°F (57°C) for medium-rare.
6. Rest the Meat: Remove the skillet from the oven, transfer the beef to a cutting board, and let it rest uncovered for 10 minutes to allow juices to redistribute.
7. Prepare the Béarnaise Sauce: In a small saucepan over medium heat, combine white wine vinegar and chopped tarragon, cooking until the liquid is reduced by half. Remove from heat and cool slightly.
8. Blend the Sauce: 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 sauce thickens smoothly.
9. Finish the Sauce: Add the cooled vinegar and tarragon reduction to the blender and blend until fully incorporated and smooth. Season with salt and pepper to taste.
10. Serve: Remove the kitchen twine from the resting beef tenderloin. Slice into thick rounds and serve immediately, drizzled or accompanied by the Béarnaise sauce.

Notes

• Be sure to pick over the crab meat carefully to remove any shell fragments for a smooth texture.
• Tie the beef tenderloin firmly but not too tight to avoid squeezing out the stuffing.
• Use a meat thermometer to ensure perfect medium-rare doneness for optimal tenderness and juiciness.
• Letting the meat rest before slicing is crucial to retain the juices.
• If you don’t have fresh tarragon, dried can be substituted, but use less as it is more concentrated.
• The Béarnaise sauce can be kept warm in a thermos or over a double boiler on very low heat but avoid direct heat to prevent curdling.

Keywords: crab stuffed beef tenderloin, béarnaise sauce, beef recipe, seafood stuffing, elegant dinner, roasted beef tenderloin