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Crab-Stuffed Beef Tenderloin with Béarnaise Bliss

Elegant and flavorful beef tenderloin stuffed with sweet lump crab meat, served with a rich and creamy Béarnaise sauce—perfect for special dinners and celebrations.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, French
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

For the Crab-Stuffed Beef Tenderloin
  • 2 lbs beef tenderloin butterflied
  • 1 cup lump crab meat shell-free
  • 1/4 cup breadcrumbs
  • 2 tbsp mayonnaise for stuffing moisture
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh parsley chopped, for stuffing
  • salt and pepper to taste for filling and beef
  • 2 tbsp olive oil for searing
For the Béarnaise Sauce
  • 1/2 cup unsalted butter melted
  • 2 tbsp white wine vinegar
  • 2 tbsp fresh tarragon chopped
  • 2 large egg yolks
  • salt and pepper to taste

Equipment

  • Oven-safe Skillet
  • Mixing bowl
  • Blender or food processor
  • Saucepan
  • Kitchen Twine

Method
 

  1. Step 1: Preheat oven to 400°F (200°C).
  2. Step 2: Butterfly the beef tenderloin by slicing horizontally but not all the way through.
  3. Step 3: In a bowl, mix lump crab meat, breadcrumbs, mayonnaise, Dijon mustard, chopped parsley, salt, and pepper.
  4. Step 4: Spread the crab mixture evenly over the inside of the butterflied beef.
  5. Step 5: Roll the tenderloin back to its original shape and tie with kitchen twine at intervals.
  6. Step 6: Season outside of tenderloin with salt and pepper.
  7. Step 7: Heat olive oil in an oven-safe skillet over medium-high heat and sear beef on all sides, about 2-3 minutes per side.
  8. Step 8: Transfer skillet to oven and roast for 25-30 minutes until internal temperature reaches 135°F (57°C) for medium-rare.
  9. Step 9: Remove tenderloin and let rest for 10 minutes.
  10. Step 10: While resting, heat white wine vinegar and chopped tarragon in a small saucepan over medium heat until reduced by half; cool slightly.
  11. Step 11: In a blender or food processor, blend egg yolks until frothy. Slowly pour in melted butter while blending until sauce thickens.
  12. Step 12: Add reduced tarragon and vinegar mixture to blender and blend until smooth. Season with salt and pepper.
  13. Step 13: Remove kitchen twine, slice tenderloin into thick rounds.
  14. Step 14: Arrange slices on platter, drizzle with Béarnaise sauce, garnish with extra parsley if desired, and serve immediately.

Notes

Substitute canned crab or shrimp for lump crab meat. Use panko or crushed crackers instead of breadcrumbs. Swap parsley with chives or dill, and tarragon with thyme or basil. Store leftovers wrapped tightly in fridge up to 3 days; reheat gently. Béarnaise sauce keeps 1-2 days refrigerated; reheat carefully.