Beef Tenderloin with Crab (Printable Version)
Juicy beef loaded with crab and finished with a classic herb butter sauce for a tasty meal.
# Ingredients You'll Need:
→ Filling with Beef and Crab
01 -
Whole beef tenderloin, about 900 g
02 -
Picked lump crab meat, 240 ml, checked for shells
03 -
Breadcrumbs, 30 g
04 -
Mayonnaise, 30 ml
05 -
Dijon mustard, 15 ml
06 -
Chopped fresh parsley, 15 ml
07 -
Salt and black pepper, as you like
→ Sauce and Cooking
08 -
Olive oil, 30 ml
09 -
Melted unsalted butter, 115 g
10 -
White wine vinegar, 30 ml
11 -
Fresh tarragon, chopped, 15 ml
12 -
Two egg yolks
13 -
Salt and black pepper, to taste
# Detailed Preparation Steps:
01 -
Cut the beef tenderloin open carefully so you can stuff it.
02 -
Mix crab meat, mayo, breadcrumbs, mustard, parsley, salt, and pepper in a bowl. Stuff this mix inside the beef pocket.
03 -
Heat olive oil over medium-high heat and brown the stuffed beef on all sides. Move it to a baking tray and roast at 190°C for 25 to 35 minutes until it’s cooked how you want. Let it rest before slicing.
04 -
Using a bowl over simmering water, whisk egg yolks with white wine vinegar until it’s light and bubbly. Slowly add melted butter while whisking until it thickens. Stir in tarragon, salt, and pepper. Pour it warm over your sliced beef.
# Helpful Tips:
01 -
Check crab meat carefully to get rid of any shell pieces.
02 -
Use a meat thermometer to make sure the beef is cooked just right.
03 -
Serve the Béarnaise sauce right away so it tastes best.