Description
A luxurious dish featuring tender beef tenderloin filled with a savory crab stuffing, topped with a rich and creamy béarnaise sauce.
Ingredients
Scale
- For the Beef:
- 2 lb beef tenderloin, trimmed
- Salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- For the Crab Stuffing:
- 1 lb lump crab meat, picked over for shells
- 4 oz cream cheese, softened
- 1/4 cup grated Parmesan cheese
- 2 tbsp finely chopped fresh chives
- 1 tbsp Dijon mustard
- 1 tsp lemon zest
- 1/2 tsp Worcestershire sauce
- Salt and pepper to taste
- For the Béarnaise Sauce:
- 3 egg yolks
- 1 tbsp lemon juice
- 1/4 cup dry white wine
- 1 tbsp white wine vinegar
- 1 shallot, finely minced
- 1 tbsp fresh tarragon, chopped
- 1/2 cup unsalted butter, melted and warm
- Salt and cayenne pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Butterfly the beef tenderloin: Cut a lengthwise slit down the center, open like a book, and pound to an even 1/2-inch thickness. Season both sides with salt and pepper.
- In a bowl, mix crab meat, cream cheese, Parmesan, chives, Dijon, lemon zest, Worcestershire, salt, and pepper until well combined.
- Spread the crab mixture evenly over the beef, leaving a 1-inch border. Roll the beef tightly from one long side, tucking in the ends. Secure with kitchen twine at 1-inch intervals.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the beef roll on all sides until browned, about 3-4 minutes per side.
- Transfer the skillet to the preheated oven and roast for 20-25 minutes, or until internal temperature reaches 130°F (54°C) for medium-rare. Remove from oven, tent with foil, and rest for 10 minutes.
- Meanwhile, make the béarnaise: In a small saucepan, combine wine, vinegar, shallot, and tarragon. Simmer over medium heat until reduced by half. Strain and cool slightly.
- In a blender, combine egg yolks, lemon juice, and the reduced wine mixture. Blend on low, then slowly drizzle in the warm melted butter until emulsified. Season with salt and cayenne.
- Slice the rested beef into 1-inch thick slices. Serve with béarnaise sauce drizzled on top.
Notes
Ensure the beef is tied securely to keep the stuffing intact. Let the meat rest before slicing to retain juices. The béarnaise can be made ahead and kept warm in a thermos.
Nutrition
- Calories: 680 kcal
- Sugar: 1 g
- Fat: 45 g
- Carbohydrates: 2 g
- Protein: 45 g