Crab-Stuffed Beef Tenderloin (Print-Friendly Version)
Tender beef filled with crab meat and topped with classic Béarnaise for a rich, flavorful dish.
# Ingredients Required:
→ Beef and Crab Filling
01 -
900 g whole beef tenderloin
02 -
240 ml lump crab meat, picked over for shells
03 -
30 g breadcrumbs
04 -
30 ml mayonnaise
05 -
15 ml Dijon mustard
06 -
15 ml fresh parsley, chopped
07 -
Salt and black pepper, to taste
→ Cooking and Sauce
08 -
30 ml olive oil
09 -
115 g unsalted butter, melted
10 -
30 ml white wine vinegar
11 -
15 ml fresh tarragon, chopped
12 -
2 egg yolks
13 -
Salt and black pepper, to taste
# Detailed Directions:
01 -
Butterfly the beef tenderloin by slicing it carefully and create a pocket suitable for stuffing.
02 -
Combine crab meat, breadcrumbs, mayonnaise, Dijon mustard, parsley, salt, and pepper in a bowl. Mix thoroughly and stuff the mixture into the beef pocket.
03 -
Heat olive oil in a pan over medium-high heat. Sear the stuffed tenderloin on all sides until browned. Transfer to a baking sheet and bake in a preheated oven at 190°C for 25–35 minutes until desired doneness is achieved. Allow to rest before slicing.
04 -
In a heatproof bowl set over simmering water, whisk egg yolks and white wine vinegar until light and frothy. Gradually whisk in melted butter until the sauce emulsifies. Stir in tarragon, salt, and pepper. Serve the sauce warm over sliced tenderloin.
# Helpful Advice:
01 -
Thoroughly inspect crab meat for any shell fragments before use.
02 -
Use a meat thermometer to monitor internal temperature for perfect doneness.
03 -
Serve Béarnaise sauce immediately to maintain optimal texture and flavor.