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Crab Stuffed Beef Tenderloin with Bearnaise Sauce

This dish is a showstopper, perfect for special occasions or whenever you want to impress your dinner guests. Let’s dive into the story and creation of this gourmet delight.

It was a crisp autumn evening, the kind that beckons for something warm and indulgent. I wanted to create a meal that would not only satisfy but leave an unforgettable impression. Enter the beef tenderloin, the king of cuts, and the fresh, sweet crab meat that brings a touch of the sea. The real magic happened when I decided to pair this dish with a silky Béarnaise sauce, rich with the flavors of tarragon and butter. As I plated the dish, the aroma alone had everyone gathering around the table with eager anticipation. The first bite was pure bliss, the tender beef melting in our mouths, perfectly complemented by the creamy crab and the luxurious sauce. It was an instant classic in our household, a recipe to be remembered and repeated.

This recipe is all about the harmony of land and sea, elevated by a classic French sauce. It’s not just a meal; it’s an experience, one that brings joy and satisfaction with every bite. Perfect for when you want to turn a dinner into a celebration.

Recipe Summary

Our Crab Stuffed Beef Tenderloin with Béarnaise Sauce features tender beef, rich crab stuffing, and a creamy, tangy sauce. This dish is the epitome of elegance and flavor, making it perfect for special occasions.

Exciting Story

The first time I prepared this dish was for a small family gathering. I wanted to create something extraordinary, a meal that would linger in our memories. As I carefully prepared the tenderloin, stuffing it with a decadent crab mixture, I could feel the excitement building. The sizzle of the beef hitting the pan, the intoxicating aroma of the Béarnaise sauce coming together – it was all part of the magic. When I finally served the meal, the room fell silent, everyone savoring the rich, complex flavors. It was a moment of culinary triumph, and this dish has since become a treasured part of our family celebrations.

Why This Crab Stuffed Beef Tenderloin with Béarnaise Sauce?

Selling Points:

  • Elegant and Impressive: This dish is a showstopper, perfect for special occasions and celebrations.
  • Rich and Flavorful: The combination of tender beef, succulent crab, and creamy Béarnaise sauce creates a symphony of flavors.
  • Gourmet Experience: Brings the fine dining experience to your home, making any meal feel like a special event.


Beef Tenderloin
1 whole beef tenderloin (about 3 pounds)
Salt and pepper to taste
2 tablespoons olive oil
Crab Stuffing
1 cup lump crab meat
1/4 cup breadcrumbs
1/4 cup grated Parmesan cheese
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon fresh parsley, chopped
Salt and pepper to taste
Béarnaise Sauce
1/4 cup white wine vinegar
1/4 cup dry white wine
2 tablespoons shallots, finely chopped
1 tablespoon fresh tarragon, chopped (plus more for garnish)
3 egg yolks
1/2 cup unsalted butter, melted
Salt and pepper to taste
1 tablespoon lemon juice

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How to Make Crab Stuffed Beef Tenderloin with Béarnaise Sauce

Prepare the Tenderloin:
Preheat the oven: to 375°F (190°C).
Butterfly the tenderloin: Cut a lengthwise slit down the center, being careful not to cut all the way through. Open the meat like a book and season with salt and pepper.
Make the crab stuffing: In a bowl, combine the crab meat, breadcrumbs, Parmesan cheese, mayonnaise, Dijon mustard, parsley, salt, and pepper.
Stuff the tenderloin: Spread the crab mixture evenly over the cut side of the beef. Roll the tenderloin back up and secure with kitchen twine.
Sear and Roast:
Sear the tenderloin: In a large ovenproof skillet, heat the olive oil over medium-high heat. Sear the stuffed tenderloin on all sides until browned.
Roast: Transfer the skillet to the preheated oven and roast for 25-30 minutes, or until the internal temperature reaches 130°F (54°C) for medium-rare.
Rest: Remove from the oven and let rest for 10 minutes before slicing.
Make the Béarnaise Sauce:
Reduce vinegar mixture: In a small saucepan, combine the vinegar, white wine, shallots, and tarragon. Cook over medium heat until reduced by half. Strain and set aside.
Emulsify: In a heatproof bowl, whisk the egg yolks with the reduced vinegar mixture. Place over a double boiler and slowly whisk in the melted butter until thickened and creamy.
Season: Add salt, pepper, and lemon juice to taste. Stir in additional chopped tarragon if desired.

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