Crab-Stuffed Beef Tenderloin with Béarnaise Bliss – A Gourmet Feast for Any Occasion
For an elevated gourmet experience, few dishes rival the decadence of crab-stuffed beef tenderloin with Béarnaise bliss. This surf and turf masterpiece blends the buttery tenderness of beef tenderloin with the delicate sweetness of crab meat, creating a luxurious balance of flavors. Topped with a rich, velvety Béarnaise sauce, this dish embodies fine dining at its best.
Perfect for special occasions, crab-stuffed beef tenderloin with Béarnaise bliss is a show-stopping entrée that brings restaurant-quality elegance to your home. The succulent beef tenderloin is carefully butterflied and filled with a flavorful crab stuffing, then roasted to perfection. The Béarnaise sauce, infused with tarragon and butter, adds a luscious finishing touch.
Whether you’re hosting a dinner party or celebrating a milestone, crab-stuffed beef tenderloin with Béarnaise bliss is guaranteed to impress. Serve it with roasted vegetables, garlic mashed potatoes, or a crisp salad for a complete fine-dining experience. Indulge in the ultimate gourmet feast with this irresistible surf and turf creation!
Why This Dish Stands Out
- Decadent combination of premium beef and seafood.
- Restaurant-quality meal prepared in your own kitchen.
- Perfect for special occasions like holidays, anniversaries, and dinner parties.
Whether you’re a seasoned chef or a home cook looking to challenge your skills, this guide will walk you through every step of preparing crab-stuffed beef tenderloin with béarnaise bliss.
Ingredients Breakdown
Selecting the Best Beef Tenderloin
- Choose a high-quality cut: Look for Prime or Choice grade beef tenderloin for maximum tenderness.
- Size matters: A 2-3 lb. center-cut tenderloin is ideal for stuffing.
- Prepping the meat: Trim excess fat and silver skin for even cooking.
For more details on selecting quality beef tenderloin, check out Serious Eats’ Guide to Buying Beef Tenderloin.
Choosing the Right Crab Meat
- Jumbo lump crab meat: The best option for a rich, flaky stuffing.
- Fresh vs. canned: Fresh is superior, but high-quality canned crab works in a pinch.
- Moisture control: Drain well and remove excess liquid to avoid a soggy stuffing.
Key Ingredients for the Stuffing
- Jumbo lump crab meat (1 lb.)
- Cream cheese (4 oz., softened)
- Dijon mustard (1 tbsp.)
- Shallots (2, finely chopped)
- Garlic (2 cloves, minced)
- Fresh parsley (2 tbsp., chopped)
- Lemon zest (1 tsp.)
- Panko breadcrumbs (1/2 cup)
- Salt & black pepper (to taste)
Ingredients for Béarnaise Sauce
- White wine vinegar (1/4 cup)
- Dry white wine (1/4 cup)
- Shallots (1, finely chopped)
- Tarragon leaves (1 tbsp., chopped)
- Egg yolks (3)
- Butter (1/2 cup, melted)
- Salt & pepper (to taste)
Learn how to make the perfect béarnaise sauce with this Classic Béarnaise Recipe.
Step-by-Step Cooking Guide
Preparing the Beef Tenderloin
- Butterfly the tenderloin: Slice through the center lengthwise without cutting all the way through.
- Flatten slightly: Use a meat mallet or rolling pin to even out thickness.
- Season generously: Use salt, black pepper, and a touch of olive oil.
Making the Crab Stuffing
- Sauté shallots & garlic until fragrant.
- Mix crab meat, cream cheese, mustard, and seasonings.
- Fold in breadcrumbs to bind the stuffing.
- Spread evenly over the tenderloin.
Rolling and Tying the Tenderloin
- Roll the beef tightly around the stuffing.
- Tie with kitchen twine at 1-inch intervals.
- Sear in a hot skillet for a golden crust.
Oven Roasting
- Preheat oven to 400°F (200°C).
- Roast for 30-40 minutes until internal temp reaches 130°F (medium-rare).
- Let rest for 10 minutes before slicing.
Making the Béarnaise Sauce
- Simmer vinegar, wine, shallots, and tarragon until reduced.
- Whisk egg yolks over a double boiler.
- Slowly add melted butter while whisking.
- Season and serve warm over the tenderloin.
Serving and Presentation
Plating Tips
- Slice the tenderloin into medallions.
- Drizzle with béarnaise sauce.
- Garnish with fresh herbs and lemon wedges.
Perfect Side Dishes
- Garlic mashed potatoes
- Grilled asparagus
- Roasted Brussels sprouts
Wine Pairing Suggestions
- Red: Cabernet Sauvignon
- White: Chardonnay (for a balanced pairing)
Check out Wine Folly’s guide to pairing wine with beef for more ideas.
Variations & Pro Tips
Alternative Stuffings
- Lobster or shrimp for a different seafood twist.
- Spinach & cheese for a vegetarian-friendly version.
Expert Tips
- Use a meat thermometer to avoid overcooking.
- Prepare ahead: Stuff and roll the tenderloin a day in advance.
- Leftovers? Use them for steak sandwiches or pasta dishes.
FAQs
How do I prevent the stuffing from leaking?
- Secure tightly with kitchen twine and avoid overstuffing.
Can I grill instead of roasting?
- Yes! Sear over direct heat, then finish on indirect heat.
What can I use instead of béarnaise sauce?
- Try hollandaise, red wine reduction, or garlic butter.
How long does it take to cook to medium-rare?
- About 35 minutes at 400°F plus resting time.
Conclusion
Crab-stuffed beef tenderloin with Béarnaise bliss is a luxurious, show-stopping dish that perfectly blends the flavors of land and sea. The succulent beef tenderloin is filled with sweet, delicate crab meat, then topped with a rich, buttery Béarnaise sauce, creating an unforgettable gourmet experience.
Ideal for special occasions or an upscale family dinner, crab-stuffed beef tenderloin with Béarnaise bliss is a recipe designed to impress. The combination of tender beef, flavorful crab stuffing, and silky Béarnaise sauce makes every bite indulgent.
Try making crab-stuffed beef tenderloin with Béarnaise bliss at home, experiment with different stuffing variations, and enjoy the elegance of fine dining in your own kitchen. Whether served with roasted vegetables, garlic mashed potatoes, or a crisp salad, this gourmet surf and turf masterpiece will leave a lasting impression!
3 thoughts on “Crab-Stuffed Beef Tenderloin with Béarnaise Bliss – 5 Steps to a Decadent Gourmet Feast”