Crab Stuffed Beef Tenderloin with Bearnaise Sauce

  1. Ingredients:
    • 1 (2-3 lb) beef tenderloin, trimmed and butterflied
    • 1 cup lump crab meat
    • 1/2 cup breadcrumbs
    • 1/4 cup mayonnaise
    • 1 egg, beaten
    • 2 green onions, finely chopped
    • 1 tablespoon Dijon mustard
    • 1 teaspoon Old Bay seasoning
    • Salt and pepper to taste
    • 2 tablespoons olive oil

    For the Béarnaise Sauce:

    • 1/4 cup white wine vinegar
    • 1/4 cup white wine
    • 2 tablespoons shallots, finely chopped
    • 1 tablespoon fresh tarragon, chopped
    • 3 egg yolks
    • 1/2 cup unsalted butter, melted
    • Salt and pepper to taste


    1. Preheat oven to 375°F (190°C).
    2. In a bowl, mix together crab meat, breadcrumbs, mayonnaise, beaten egg, green onions, Dijon mustard, Old Bay seasoning, salt, and pepper until well combined.
    3. Lay the butterflied beef tenderloin flat and spread the crab mixture evenly over the meat.
    4. Roll up the tenderloin and secure with kitchen twine at 2-inch intervals.
    5. Heat olive oil in a large ovenproof skillet over medium-high heat. Sear the beef on all sides until browned, about 4-5 minutes per side.
    6. 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.
    7. While the beef is roasting, prepare the Béarnaise sauce. In a small saucepan, combine vinegar, white wine, shallots, and tarragon. Bring to a boil and reduce until the liquid is about 2 tablespoons.
    8. Strain the mixture into a heatproof bowl and let cool slightly.
    9. Whisk in egg yolks and place the bowl over a saucepan of simmering water, whisking constantly until thickened.
    10. Gradually whisk in melted butter until the sauce is thick and creamy. Season with salt and pepper to taste.
    11. Remove the beef from the oven and let it rest for 10 minutes before slicing.
    12. Serve the slices of crab-stuffed beef tenderloin with a generous drizzle of Béarnaise sauce.

    Prep Time: 30 minutes | Cooking Time: 45 minutes | Total Time: 1 hour

Leave a Comment