- 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
Directions:
- Preheat oven to 375°F (190°C).
- In a bowl, mix together crab meat, breadcrumbs, mayonnaise, beaten egg, green onions, Dijon mustard, Old Bay seasoning, salt, and pepper until well combined.
- Lay the butterflied beef tenderloin flat and spread the crab mixture evenly over the meat.
- Roll up the tenderloin and secure with kitchen twine at 2-inch intervals.
- 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.
- 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.
- 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.
- Strain the mixture into a heatproof bowl and let cool slightly.
- Whisk in egg yolks and place the bowl over a saucepan of simmering water, whisking constantly until thickened.
- Gradually whisk in melted butter until the sauce is thick and creamy. Season with salt and pepper to taste.
- Remove the beef from the oven and let it rest for 10 minutes before slicing.
- 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