Crab-Stuffed Beef Tenderloin with Béarnaise Bliss
A luxurious dish combining tender beef and sweet lump crabmeat, perfect for special occasions.
Servings: 4 servings
Calories: 600kcal
Ingredients
Crab Filling
- 1/3 cup mayonnaise Creamy and rich, acting as a binder in the crab stuffing.
- 1/4 cup oyster cracker crumbs Adding a light crunch and texture.
- 2 tablespoons grated Parmesan Adding a savory depth to the stuffing.
- 1 tablespoon fresh parsley, minced For a pop of freshness and color.
- 1 teaspoon dry mustard Providing a tangy kick.
- 1 teaspoon Old Bay seasoning Infusing the crab mixture with distinct flavors of the sea.
- 1 teaspoon Worcestershire sauce Enhancing the umami profile of the dish.
- 1 teaspoon fresh lemon juice Brightening and elevating the flavors.
- 8 ounces canned premium or pasteurized lump crabmeat, drained The star ingredient, tender and sweet.
Beef Preparation
- 2 tablespoons olive oil For searing the beef to perfection.
- 4 pieces center-cut filet mignon steaks (8 oz. each, 2 inches thick) Tender and juicy, the perfect canvas for stuffing.
- to taste Salt and black pepper Essential seasonings to enhance all the flavors.
Sauce
- 1 recipe Béarnaise sauce (for serving) The luscious finishing touch for this dish.
Instructions
Preparation
- In a mixing bowl, combine the mayonnaise, oyster cracker crumbs, grated Parmesan, minced parsley, dry mustard, Old Bay seasoning, Worcestershire sauce, and lemon juice. Gently fold in the lump crabmeat, being careful to keep the lumps intact.
Searing the Filets
- Heat the olive oil in a sauté pan over medium-high heat until it shimmers. Season the filet mignon steaks generously with salt and black pepper. Sear the filets for 5-6 minutes on each side until beautifully browned. Transfer the steaks to a wire rack to cool for 15-20 minutes.
Oven Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with a wire rack for even cooking.
Stuffing the Filets
- Using a sharp knife, cut an 'X' into the top of each filet, creating a pocket for the crab filling. Stuff each pocket with 1-2 tablespoons of the crab filling and mound an additional 1/3 cup of filling atop each filet.
Roasting
- Arrange the stuffed filets on the prepared baking sheet. Roast in the preheated oven for about 20 minutes for rare, adjusting the time to your desired doneness. Let them rest for 5 minutes after cooking.
Serving
- Plate your stuffed filets and drizzle generously with Béarnaise sauce. Serve immediately.
Notes
Use fresh ingredients for the crab filling. Consider experimenting with herbs or doubling the recipe for gatherings. Pair with roasted vegetables or salad.