Crab-Stuffed Beef Tenderloin with Béarnaise Bliss Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
