Crab-Stuffed Beef Tenderloin with Béarnaise Bliss
A gourmet dish that combines tender filet mignon with rich crab meat and a luxurious Béarnaise sauce, perfect for impressing guests or treating your family.
Servings: 4 servings
Calories: 700kcal
Ingredients
For the Crab Filling
- 1/3 cup mayonnaise Forms the base of the crab filling.
- 1/4 cup oyster cracker crumbs Adds crunch.
- 2 tablespoons grated Parmesan Provides cheesy flavor.
- 1 tablespoon fresh parsley, minced For freshness and color.
- 1 teaspoon dry mustard Enhances flavors.
- 1 teaspoon Old Bay seasoning Classic seafood seasoning.
- 1 teaspoon Worcestershire sauce Adds umami flavor.
- 1 teaspoon fresh lemon juice Balances richness.
- 8 ounces canned premium lump crabmeat, drained The star ingredient.
For the Beef
- 4 pieces center-cut filet mignon steaks (8 oz each, 2 inches thick), tied with kitchen string The tender beef.
- 2 tablespoons olive oil For searing the filets.
- Salt and black pepper, to taste Essential for flavor.
For Serving
- 1 recipe Béarnaise Sauce The finishing touch.
Instructions
Preparation
- In a mixing bowl, combine the mayonnaise, oyster cracker crumbs, grated Parmesan, minced parsley, dry mustard, Old Bay seasoning, Worcestershire sauce, and fresh lemon juice.
- Gently fold in the lump crabmeat, taking care not to break up the lumps.
Searing the Filets
- Heat the olive oil in a sauté pan over medium-high heat until it shimmers.
- Season each filet mignon generously with salt and black pepper.
- Sear the filets for 5–6 minutes on each side, creating a beautiful golden crust.
- Once seared, transfer the filets to a wire rack and let them cool for about 15–20 minutes.
Preparing to Roast
- Preheat your oven to 400°F (200°C).
- For even cooking, place a wire rack inside a baking sheet.
Stuffing the Filets
- Cut an 'X' into the top of each filet to create a pocket.
- Carefully expand the pocket by snipping the tips of the 'X'.
- Using a spoon, stuff 1–2 tablespoons of the crab filling into each pocket, aiming for about 1/3 cup of filling per steak.
Roasting
- Carefully arrange the stuffed filets on the prepared baking sheet.
- Roast in the preheated oven for approximately 20 minutes for rare doneness, adjusting the time as needed for your preferred doneness.
- After roasting, remove them from the oven and allow the filets to rest for 5 minutes.
Serving
- Plate the perfectly cooked filets and drizzle with the rich Béarnaise sauce.
- Serve immediately.
Notes
Use high-quality crabmeat for the best flavor. Don’t rush the searing process for a perfect crust. You can prepare the crab filling a day in advance.