Go Back
Crab-Stuffed Beef Tenderloin with Béarnaise sauce served on a plate
Print Recipe

Crab-Stuffed Beef Tenderloin with Béarnaise Bliss

A luxurious dish that combines tender beef filet with flavorful crab filling, served with velvety Béarnaise sauce for an unforgettable dining experience.
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Dinner, Main Course
Cuisine: American, Seafood
Keyword: Béarnaise Sauce, Crab-Stuffed Beef Tenderloin, Filet Mignon, Indulgent Recipes, Special Occasion
Servings: 4 servings
Calories: 650kcal

Ingredients

For the Crab Filling

  • 1/3 cup mayonnaise Creamy and rich base for the stuffing.
  • 1/4 cup oyster cracker crumbs Adds a delightful crunch to the filling.
  • 2 tablespoons grated Parmesan Savory flavor that elevates the crab.
  • 1 tablespoon fresh parsley, minced A pop of freshness and color.
  • 1 teaspoon dry mustard Adds a subtle tanginess.
  • 1 teaspoon Old Bay seasoning Classic seafood seasoning that enhances the crab.
  • 1 teaspoon Worcestershire sauce For depth and complexity in flavor.
  • 1 teaspoon fresh lemon juice Brightens the crab mix.
  • 8 ounces canned premium or pasteurized lump crabmeat The star of the stuffing.

For the Filets and Searing

  • 2 tablespoons olive oil For searing the beef.
  • 4 pieces center-cut filet mignon steaks (8 oz. each, 2 inches thick) Tender and juicy cuts.
  • Salt and black pepper, to taste Essential for seasoning.

For Serving

  • 1 recipe Béarnaise Sauce A creamy and herbaceous finish to the dish.

Instructions

Preparation

  • In a mixing bowl, combine the mayonnaise, cracker crumbs, grated Parmesan, minced parsley, dry mustard, Old Bay seasoning, Worcestershire sauce, and lemon juice. Gently fold in the lump crabmeat.

Searing the Filets

  • Heat the olive oil in a sauté pan over medium-high heat until shimmering. Season the filets with salt and black pepper. Sear for approximately 5–6 minutes on each side until golden brown. Transfer the seared filets to a wire rack to cool for 15–20 minutes.

Oven Preparation

  • Preheat the oven to 400°F (200°C) and place a wire rack inside a baking sheet.

Stuffing the Filets

  • Cut an 'X' into the top of each filet to create a pocket. Stuff 1–2 tablespoons of the crab filling into each pocket, then mound an additional 1/3 cup of filling on top.

Roasting

  • Arrange the stuffed filets on the baking sheet and roast for about 20 minutes for rare doneness. Adjust time according to your desired level of doneness. Allow the filets to rest for 5 minutes before serving.

Serving

  • Plate the cooked filets and drizzle with Béarnaise sauce. Serve immediately.

Notes

Ensure beef filets are at room temperature before searing for even cooking. High-quality lump crabmeat elevates the dish's flavor profile. Consider garnishing with fresh herbs or edible flowers for a luxurious touch.