Introduction

A luxurious surf-and-turf dish that’s perfect for special occasions. Crab stuffed beef tenderloin, topped with creamy béarnaise sauce—this recipe will leave your guests raving!

Reasons to Love This Crab Stuffed Beef Tenderloin Recipe

Decadent and Unique: Combines premium beef and delicate crab for a show-stopping dish.
Perfect for Entertaining: A gourmet centerpiece that will impress at dinner parties or celebrations.
Homemade Béarnaise Sauce: Elevates the flavor profile with its tangy, buttery richness.

Ingredients You’ll Need

The Tenderloin:

1 whole beef tenderloin (2-3 lbs), trimmed
Salt and pepper, to taste

For the Crab Stuffing:

1 lb lump crab meat
1/2 cup mayonnaise
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 tbsp Dijon mustard
2 tbsp fresh lemon juice
1/4 cup fresh parsley, chopped
1/4 cup green onions, chopped

For the Béarnaise Sauce:

4 egg yolks
1/2 cup butter, melted
1 tbsp white wine vinegar
1 tbsp fresh tarragon, chopped
1/4 tsp cayenne pepper (optional)

Possible Ingredient Additions and Substitutions

Alternative Meat: Swap beef tenderloin for pork tenderloin or chicken breast.
Cheese: Experiment with Gruyère or Fontina instead of Parmesan for a richer stuffing.
Herbs: Substitute parsley with dill or chives for a fresh twist.
Breadcrumbs: Use panko for a crispier texture.

Tools You’ll Need

Sharp knife (for creating the stuffing pocket)
Mixing bowls
Roasting pan or baking sheet
Kitchen twine or toothpicks
Saucepan for béarnaise preparation
Whisk

Step-by-Step Instructions

1. Prepare the Beef Tenderloin:

Preheat the oven to 425°F (220°C). Season the beef generously with salt and pepper.
Make a lengthwise slit down the center of the tenderloin, creating a pocket without cutting all the way through.

2. Mix the Crab Stuffing:

Combine crab meat, mayonnaise, breadcrumbs, Parmesan, garlic, mustard, lemon juice, parsley, and green onions in a bowl. Mix until evenly incorporated.

3. Stuff and Secure:

Fill the tenderloin pocket with the crab mixture, gently pressing it in. Secure the opening using kitchen twine or toothpicks.

4. Roast the Tenderloin:

Place the stuffed tenderloin on a roasting pan. Drizzle melted butter over the top.
Roast for 30-35 minutes, or until the internal temperature reaches 145°F for medium-rare or 160°F for medium.

5. Prepare the Béarnaise Sauce:

In a saucepan, whisk egg yolks, white wine vinegar, and a splash of water over low heat.
Gradually add melted butter, whisking constantly until thickened.
Stir in tarragon and cayenne pepper. Adjust seasoning with salt.

6. Serve:

Slice the tenderloin into thick portions. Drizzle generously with béarnaise sauce before serving.

What to Serve with Crab Stuffed Beef Tenderloin

Sides: Garlic mashed potatoes, roasted asparagus, or a fresh garden salad.
Wine Pairing: A full-bodied red wine like Cabernet Sauvignon or a rich white like Chardonnay.

How to Store Leftovers

Refrigerate: Store in an airtight container for up to 3 days.
Reheat: Warm in a 300°F oven until heated through.

Can I Freeze Crab Stuffed Beef Tenderloin?

Yes! Wrap the cooked tenderloin tightly in foil or plastic wrap, then place it in a freezer-safe bag. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions (FAQ)

Q: Can I prepare this recipe in advance?
A: Absolutely! You can stuff the tenderloin a day ahead and store it in the fridge. Bake it fresh on the day of serving.

Q: Can I use imitation crab?
A: While fresh crab is best for flavor, imitation crab can be a budget-friendly alternative.

Resources

Nutritional Information

Serving size based on 6 servings:

Calories: ~420
Protein: 38g
Fat: 24g
Carbohydrates: 8g

Conclusion

Indulge in the ultimate surf-and-turf experience with this Crab Stuffed Beef Tenderloin. Featuring tender beef, flavorful crab stuffing, and creamy béarnaise sauce, it’s sure to impress and delight at your next special gathering.