Crab-Stuffed Beef Tenderloin with Béarnaise Bliss
A luxurious dish combining tender beef and delicate crab filling, topped with a rich Béarnaise sauce, perfect for special occasions or indulgent dinners.
Servings: 4 servings
Calories: 600kcal
Ingredients
Crab Filling
- 1/3 cup mayonnaise Creamy base for the filling.
- 1/4 cup oyster cracker crumbs Adds texture and crunch.
- 2 tablespoons grated Parmesan cheese Sharp flavor to complement the crab.
- 1 tablespoon fresh parsley, minced Adds a touch of freshness.
- 1 teaspoon dry mustard Subtle tang for depth.
- 1 teaspoon Old Bay seasoning Enhances the crab’s sweetness.
- 1 teaspoon Worcestershire sauce Provides umami richness.
- 1 teaspoon fresh lemon juice For a burst of acidity.
- 8 ounces canned premium or pasteurized lump crabmeat, drained The star of the filling.
Filet Mignon
- 4 pieces center-cut filet mignon steaks (8 oz. each, 2 inches thick), tied with kitchen string The tender beef cut.
- 2 tablespoons olive oil For searing the beef.
- Salt and black pepper, to taste Essential seasonings.
Béarnaise Sauce
- 1 recipe Béarnaise Sauce For serving, the perfect sauce complement.
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. Mix until well blended, then gently fold in the lump crabmeat.
- Be careful not to break up the lumps too much—those distinct pieces of crab are what make this filling so delightful.
Searing the Filets
- Heat the olive oil in a sauté pan over medium-high heat until shimmering. Season the filets with salt and black pepper, making sure to coat all sides.
- Sear the filets for about 5 to 6 minutes on each side until they form a beautiful golden crust. Transfer the filets to a wire rack to cool for 15–20 minutes.
Oven Preparation
- Preheat your oven to 400°F (200°C). Place a wire rack inside a baking sheet.
Stuffing the Filets
- Cut an 'X' into the top of each filet using a sharp knife to create a pocket. Gently expand this pocket.
- Carefully stuff 1 to 2 tablespoons of the crab filling into each pocket. Mound an additional 1/3 cup of crab filling on top of each filet.
Roasting
- Arrange the stuffed filets on the prepared baking sheet and place them in the oven. Roast for 20 minutes for rare doneness.
- Let the filets rest for 5 minutes before serving.
Serving
- Plate the crab-stuffed filets and drizzle with Béarnaise sauce to serve.
Notes
Consider using a high-quality Béarnaise sauce made from scratch. For variations, add diced red peppers or seasonal herbs like dill or chives.