Crab-Stuffed Beef Tenderloin with Béarnaise Bliss

Step 1: Prepare the Filling

    1. In a bowl, combine mayonnaise, cracker crumbs, Parmesan, parsley, dry mustard, Old Bay, Worcestershire, and lemon juice.
  1. Gently fold in the crabmeat until well mixed.

Step 2: Sear the Filets

  1. Heat olive oil in a sauté pan over medium-high heat until shimmering.
  2. Sear the filets for 5–6 minutes per side until they develop a beautiful brown crust.
  3. Allow the steaks to cool on a rack for 15–20 minutes.

Step 3: Stuff the Filets

  1. Preheat your oven to 400°F and arrange a wire rack inside a baking sheet.
  2. Cut an “X” into the top of each filet to create a pocket. Carefully expand the pocket by snipping the tips of the “X”.
  3. Stuff 1–2 Tbsp. of filling into each pocket, then top each filet with about ⅓ cup more filling.

Step 4: Roast and Serve

  1. Roast the stuffed filets on the prepared baking sheet for 20 minutes for rare.
  2. Let the filets rest for 5 minutes before serving.
  3. Serve with a generous drizzle of Béarnaise sauce.

Kitchen Equipment Needed

    • Sauté pan
  • Wire rack
  • Baking sheet
  • Kitchen string
  • Sharp knife
  • Mixing bowls

Tips and Variations

  • Ingredient Swap: If you’re not a fan of crab, try substituting with lobster or shrimp for an equally delightful twist.
  • Cheese Alternative: For a different flavor profile, swap out the Parmesan for Gruyère or sharp cheddar.
  • Herb Boost: Add fresh tarragon or chives to the crab filling for an extra burst of flavor.
  • Cooking Level: Adjust the roasting time based on your preferred doneness—25 minutes for medium-rare, 30 minutes for medium.

How to Store Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the filets in a preheated 350°F oven for about 10-15 minutes or until warmed through. Avoid microwaving as it can make the beef tough.

Perfect Pairings

  • Wine: Pair this dish with a full-bodied red wine like Cabernet Sauvignon or Merlot to complement the rich flavors.
  • Sides: Serve with roasted asparagus, garlic mashed potatoes, or a fresh arugula salad.
  • Dessert: Finish the meal with a light dessert like lemon sorbet or a classic crème brûlée.