Save
Crab-filled beef tenderloin topped with a smooth Béarnaise sauce makes a stunning dish perfect for celebrations or a cozy night in. The tender beef wraps a flavorful crab mix that shines under the creamy sauce, creating a dish that’s fancy but easy to enjoy.
I whipped this up the first time to wow friends at a holiday meal. It quickly became one of my favorites because it’s rich yet refined just right.
What You’ll Need
- Lump crab meat: fresh and picked through carefully to skip any shells and keep that sweet ocean taste
- Fresh parsley: chopped to add a hint of herb and color
- Dijon mustard: brings a little zing that livens the crab filling
- Breadcrumbs: add some lightness and help hold the stuffing together
- Egg yolks: these thicken and smooth the Béarnaise sauce as the base
- Unsalted butter: melted to give the sauce a silky finish
- Beef tenderloin: about 2 pounds with good marbling to keep it juicy
- White wine vinegar: the sharp kick that keeps the sauce bright
- Salt and pepper: to season both the beef and the crab mix evenly
- Olive oil: extra virgin, for browning the meat and building flavor
- Mayonnaise: makes the crab stuffing creamy and moist
- Fresh tarragon: finely chopped to give Béarnaise its signature herbal punch
Step-by-Step Guide
- Start The Crab Filling
- Gently mix lump crab meat, mayonnaise, Dijon mustard, parsley, breadcrumbs, salt, and pepper in a bowl. Keep the crab pieces chunky while blending the flavors evenly. This mix delivers rich taste wrapped inside tender beef.
- Prep The Beef
- Cut the tenderloin horizontally but don’t slice it all the way through. Open it up flat like a book to create space for the stuffing. Season inside and out with salt and pepper.
- Sear It Up
- Warm up olive oil in a sturdy pan over medium-high heat. Brown the stuffed beef on all sides until you get a nice crust, about 4 to 5 minutes each side. This locks in juices and adds flavor.
- Bake Till Perfect
- Put the seared tenderloin on a baking tray and roast in a 375 °F oven for 25 to 35 minutes depending on how you like it cooked. Check the temperature with a meat thermometer. Pull it at about 130 °F for medium-rare. Let it rest 10 minutes before slicing — this keeps it juicy.
- Make Béarnaise Sauce
- Set a heatproof bowl over gently simmering water (don't let the bowl touch the water). Whisk egg yolks and white wine vinegar until frothy and a bit thick. Slowly pour in melted butter while whisking nonstop until the sauce thickens and blends. Stir in chopped tarragon, then season with salt and pepper. Serve it right away over sliced beef for best flavor.
This dish means a lot to me since it was center stage at my folks’ anniversary dinner. The flavors and work that went into it felt like a true celebration of family and love, turning a meal into a treasured memory.
Keeping Leftovers Fresh
Wrap leftover tenderloin tightly with foil or plastic and chill in the fridge for up to 3 days. Warm it up slowly in the oven so it doesn’t dry out. Store Béarnaise sauce in a sealed container in the fridge but remember, reheating this sauce can be tricky, so it’s best served fresh or cold as a dip.
Switching It Up
Replace lump crab with cooked lobster or big shrimp for a seafood twist while keeping the surf and turf vibe. Adding finely minced shallots or garlic to the filling gives it a savory kick but keep the crab as the spotlight. You can swap tarragon with fresh dill or chives if you don’t have any.
Best Things To Serve With It
Try buttery garlic mashed potatoes or a creamy cauliflower mash to match the rich flavors. A crisp green salad with a lemon vinaigrette brings fresh brightness. For drinks, a rich Chardonnay or a light Pinot Noir works great with the creamy textures and deep flavors.
Seasonal Flavor Twists
In fall, add roasted chestnuts or sautéed wild mushrooms to the crab filling for some earthy warmth. Summer calls for fresh herbs like basil or mint mixed in the sauce or filling for a pop of freshness. Around the holidays, a little horseradish added to the meat or sauce gives a nice gentle heat.
Bringing crab and beef together with a smooth sauce turns a simple dinner into something to remember. The combo of old-school charm and creative flavor invites you to enjoy every mouthful and the time spent with loved ones.
Frequently Asked Cooking Questions
- → How to keep crab filling free of shell bits?
Go through the lump crab carefully before mixing so you don’t get any shell pieces messing up the texture.
- → What’s the best way to cook the stuffed tenderloin so it cooks evenly?
Sear the beef on all sides over medium-high heat to seal in the juices. Then finish it off in the oven to your desired doneness.
- → How do I know when the beef is cooked just right?
Stick a meat thermometer in the thickest spot; medium-rare hits about 135°F (57°C) and medium is close to 145°F (63°C).
- → Why does the herb butter sauce work so well here?
It adds a rich, buttery feel balanced by fresh tarragon’s herbal kick, making the crab and beef flavors pop.
- → Can I make the herb butter sauce ahead of time?
It’s best to whip up the sauce right before serving because it’s delicate and can break down if held too long.