Elevate your dinner game with our delightful crab-stuffed beef tenderloin recipe. This exquisite combination of tender, juicy beef and rich, creamy crab imperial will delight your guests and leave them raving for more!
Budget Information
The total cost for this crab-stuffed beef tenderloin recipe is approximately $50, with a cost of about $5 per serving if it serves 10 people. Note that prices may vary based on your location and current grocery prices!
Why This Recipe Works
This recipe beautifully marries the luxurious flavors of crab and beef, creating a dish that looks sophisticated while remaining approachable for home cooks. The method of butterflying the tenderloin might sound intimidating, but don’t stress! With our easy-to-follow steps, you’ll be able to impress your guests with a dish that tastes like it’s been plucked straight from a five-star restaurant’s menu.
Ingredients + Optional Substitutions
Here’s what you’ll need to create your crab-stuffed beef tenderloin:
- 1 shallot, minced ($0.50)
- 2 tbsp unsalted butter for sautéing shallots ($0.30)
- 6 oz crab meat (lump blue crab recommended) ($15.00)
- 1 tbsp grated Parmesan cheese ($0.50)
- 1 tbsp mayonnaise ($0.20)
- 1 tsp Old Bay seasoning ($0.10)
- 1 tbsp panko breadcrumbs (or pork panko for a low-carb version) ($0.10)
- Kosher salt and freshly ground black pepper to taste ($0.05)
- 2-3 lbs beef tenderloin ($30.00)
- 2 tbsp unsalted butter for searing ($0.30)
Feel free to swap out the crab for shrimp if you’re in a pinch, or use a different cheese for a flavor twist!
Step-by-Step Recipe Instructions
Step 1: Sauté Shallots: In a small saucepan over medium heat, melt 2 tbsp of butter. Add the minced shallot and sauté for about 5 minutes or until it becomes soft and fragrant. Set aside to cool—this will help you create that delightful flavor profile!
Step 2: Mix the Filling: In a mixing bowl, combine the cooled shallots with the crab meat, Parmesan cheese, mayonnaise, Old Bay seasoning, and panko. Season the mixture with a pinch of salt and pepper according to your preference, then set aside.
Step 3: Butterfly the Tenderloin: Unwrap your beef tenderloin and place it on a cutting board. Using a sharp knife, carefully make a horizontal slice about half an inch from the bottom, starting from one end and moving towards the other, taking care not to cut through completely. Open it like a book, aiming for an even thickness of about half an inch.
Step 4: Stuff and Roll: Spread the crab filling evenly over the butterflied tenderloin, ensuring to leave about an inch around the edges. Gently roll the tenderloin tightly from one end to another, then secure it with butcher’s twine every inch or so to hold its shape during cooking.
Step 5: Let Come to Room Temperature: Place the stuffed tenderloin on a wire rack set over a baking sheet. Let it sit at room temperature for about 45 minutes—this ensures even cooking.
Step 6: Roast: Preheat your oven to 375°F. Put the tenderloin in the oven and roast it until the internal temperature reaches 125°F for a perfect medium-rare, which should take about 30-45 minutes.
Step 7: Sear: While roasting, heat a cast-iron skillet over medium-high heat and melt the remaining 2 tbsp of butter. Carefully transfer the tenderloin to the skillet and sear it on all sides until beautifully caramelized, about 3 minutes per side.
Step 8: Rest and Serve: Let the tenderloin rest on a cutting board, tented with foil, for 10 minutes. Then slice into half-inch pieces and serve warm! Enjoy the applause!
Nutritional Facts
Calories: 345
Protein: 30g
Carbohydrates: 6g
Total Fats: 22g
Saturated Fat: 9g
Fiber: 0g
Sugar: 1g
Sodium: 370mg
Storage and Reheating Tips
Store any leftover crab-stuffed beef tenderloin tightly wrapped in foil or in an airtight container in the refrigerator for up to 3 days. When you’re ready to indulge again, preheat your oven to 325°F, wrap the portions in foil, and warm them in the oven for about 10-12 minutes until heated through.
Serving Suggestions
This luxurious dish pairs wonderfully with sides that complement its richness. Consider serving it alongside a fresh garden salad, creamy garlic mashed potatoes, or roasted asparagus for an elegant touch. A simple risotto or buttery garlic bread could also elevate the meal to gourmet status.
Reader Tips or Helpful Notes
When butterflying the tenderloin, don’t rush—take your time for even thickness and avoid cutting all the way through. Make sure the crab meat is well-drained; excess moisture can make the filling soggy! Lastly, a meat thermometer is your best friend—it ensures you reach that perfect medium-rare without the guesswork.
Recipe FAQs
What type of beef tenderloin should I use? Look for a center-cut beef tenderloin for the most even cooking. Whole tenderloin can also be trimmed if desired.
Can I prepare the filling in advance? Absolutely! You can mix the crab filling a day ahead and store it in the refrigerator until you’re ready to stuff the tenderloin.
Is it okay to freeze leftovers? Yes, you can freeze the sliced tenderloin wrapped tightly in plastic wrap and then foil for up to 2 months. Thaw overnight in the fridge before reheating.
Can I make this dish without crab? Feel free to substitute with shrimp or even a different seafood mix if you prefer.
How do I know when the tenderloin is done cooking? Use a meat thermometer to check the internal temperature. For medium-rare, aim for 125°F, and remember it will continue cooking slightly as it rests.
