Description
Elegant beef tenderloin steaks stuffed with savory crab meat and herbs, then seared and served with a rich, buttery Béarnaise sauce for a luxurious surf-and-turf dish.
Ingredients
- 4 beef tenderloin steaks (about 6 oz each), thick cut
- 1 cup lump crab meat, drained
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp lemon juice
- 2 tbsp breadcrumbs
- 1 tbsp fresh parsley, chopped
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp butter
- 3 egg yolks (for Béarnaise)
- 1 tbsp white wine vinegar
- 1 tbsp water
- 1/2 cup unsalted butter, melted (for Béarnaise)
- 1 tbsp fresh tarragon, chopped
- 1 tsp lemon juice (for sauce)
Instructions
- Preheat the oven to 190°C (375°F).
- In a bowl, mix crab meat, mayonnaise, Dijon mustard, lemon juice, breadcrumbs, parsley, minced garlic, salt, and pepper.
- Cut a pocket into the side of each beef tenderloin steak.
- Stuff each steak with the crab mixture and secure with toothpicks if needed.
- Season the outside of the steaks lightly with salt and pepper.
- Heat olive oil and butter in an oven-safe skillet over medium-high heat.
- Sear the stuffed steaks for about 2–3 minutes per side until browned.
- Transfer the skillet to the oven and roast for 8–12 minutes or until desired doneness.
- Meanwhile, prepare the Béarnaise sauce by whisking egg yolks, white wine vinegar, and water over low heat until slightly thickened.
- Slowly drizzle in melted butter while whisking continuously until the sauce becomes creamy.
- Stir in chopped tarragon and lemon juice, then remove from heat.
- Serve the crab-stuffed beef tenderloin topped with warm Béarnaise sauce.
Notes
- Use fresh lump crab meat for the best flavor.
- A meat thermometer helps ensure perfect doneness (130–135°F for medium-rare).
- Let the steak rest for 5 minutes before serving.
- Serve with roasted vegetables or mashed potatoes.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing and Roasting
- Cuisine: American