Crab-Stuffed Beef Tenderloin with Béarnaise Bliss – 5 Steps to a Decadent Gourmet Feast

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!

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.

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)

Step-by-Step Cooking Guide

Preparing the Beef Tenderloin

1. Butterfly the tenderloin: Slice through the center lengthwise without cutting all the way through.
2. Flatten slightly: Use a meat mallet or rolling pin to even out thickness.
3. Season generously: Use salt, black pepper, and a touch of olive oil.

Making the Crab Stuffing

1. Sauté shallots & garlic until fragrant.
2. Mix crab meat, cream cheese, mustard, and seasonings.
3. Fold in breadcrumbs to bind the stuffing.
4. Spread evenly over the tenderloin.

Rolling and Tying the Tenderloin

1. Roll the beef tightly around the stuffing.
2. Tie with kitchen twine at 1-inch intervals.
3. 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

1. Simmer vinegar, wine, shallots, and tarragon until reduced.
2. Whisk egg yolks over a double boiler.
3. Slowly add melted butter while whisking.
4. 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)

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

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.

Crab-Stuffed Beef Tenderloin with Béarnaise Bliss

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• Author: Velma
• Total Time: PT1H00M
• Yield: 6 servings 1x

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Description

When it comes to elevated gourmet dining, few dishes rival the indulgence of Crab-Stuffed Beef Tenderloin with Béarnaise Bliss. This show-stopping centerpiece marries the tender, buttery texture of beef tenderloin with the delicate sweetness of lump crab meat — all topped with a luscious, buttery béarnaise sauce. Perfect for special occasions or elegant dinner parties, it’s the definition of fine dining at home.

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Ingredients

Scale 1x2x3x

For the Stuffed Tenderloin:

• 2 lbs beef tenderloin, trimmed and butterflied
• 1 cup lump crab meat (fresh or canned, drained)
• ¼ cup breadcrumbs
• 2 tbsp mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tsp Worcestershire sauce
• 1 tbsp chopped parsley
• 1 tbsp butter (for searing)
• Salt and pepper, to taste

For the Béarnaise Sauce:

• ½ cup unsalted butter, melted
• 2 egg yolks
• 2 tbsp white wine vinegar
• 1 tbsp minced shallots
• 1 tbsp chopped fresh tarragon
• Salt and pepper, to taste

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Instructions

1. Prepare the Stuffing

• In a bowl, combine crab meat, breadcrumbs, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, and parsley.
• Mix gently to avoid breaking up the crab. Season lightly with salt and pepper.

2. Prepare the Beef Tenderloin

• Butterfly the tenderloin by slicing lengthwise down the center without cutting through completely.
• Open it like a book, cover with plastic wrap, and pound lightly to an even thickness.
• Spread the crab mixture evenly over the beef, leaving a small border.
• Roll tightly and secure with kitchen twine every 2 inches.

3. Sear and Roast

• Preheat oven to 400°F (200°C).
• In a large oven-safe skillet, melt butter over medium-high heat.
• Sear the tenderloin on all sides until golden brown, about 2–3 minutes per side.
• Transfer to the oven and roast 25–30 minutes, or until internal temperature reaches 135°F (medium-rare).
• Rest for 10 minutes before slicing.

4. Make the Béarnaise Sauce

• In a small saucepan, combine vinegar, shallots, and tarragon. Simmer until reduced by half.
• Strain and whisk the reduction into egg yolks over a double boiler.
• Slowly drizzle in melted butter, whisking constantly, until thick and creamy.
• Season with salt and pepper to taste.

5. Assemble and Serve

• Slice tenderloin into 1-inch medallions.
• Spoon warm béarnaise sauce over each serving.
• Garnish with extra tarragon or a light sprinkle of lemon zest.

• Prep Time: PT25M
• Cook Time: PT35M
• Category: Gourmet
• Method: Roasted & Stuffed
• Cuisine: French-Inspired

Nutrition

• Serving Size: 1 thick slice with béarnaise sauce
• Calories: 540 kcal
• Sugar: 1g
• Sodium: 430mg
• Fat: 38g
• Saturated Fat: 15g
• Unsaturated Fat: 19g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 1g
• Protein: 42g
• Cholesterol: 230mg