CRAB-STUFFED BEEF TENDERLOIN
Here's a deliciously different way to serve surf and turf. It's an elegant entree that often appears on my Christmas dinner table.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain., Make a lengthwise slit down the center of tenderloin to within 1/2 in. of bottom. Open meat so it lies flat. Mound crab over the center. Close tenderloin; tie at 2-in. intervals with kitchen string., Place on a rack in a shallow roasting pan. Wrap bacon around meat. Combine 1/2 cup water, wine or broth and lemon juice; pour over beef. , Bake, uncovered, at 425° for 45-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove meat to a serving platter. Cover and let stand for 10 minutes. , Pour pan drippings and loosened brown bits into a saucepan. Skim fat. Stir in the onion, butter, steak sauce, soy sauce, browning sauce if desired, sugar and remaining water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in parsley. Slice tenderloin; serve with sauce.
Nutrition Facts :
BEEF.....BEEF TENDERLOIN STUFFED WITH CRAB
It has been said that a Beef tenderloin could not be improved.Then again,what wouldn't sweet and delicate crab,artichoke hearts and garlic-herb cream cheese improve?
Provided by Timothy H.
Categories Crab
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- For the filling, in a small bowl combine crabmeat,artichoke hearts,cheese, and green onion.
- Trim fat from beef.Butterfly the meat by making a lenghtwise cut down the center of meat,cutting to within 1/2 inch of the other side.Spread open. Place knife in the "v" of the first cut. Cut away from the first cut and parallel to the cut surface to within 1/2 inch of the other side of the meat. Repeat on opposite side of "v." Spread pepper evenly over meat; rub in with your fingers.
- For grilling, Preheat grill,reduce to medium.Place meat on grill for 8-10 minutes or until browned,turning frequently.Place meat over a drip pan. Adjust for indirect cooking. Cook 35-40 minutes for medium rare.
Nutrition Facts : Calories 493.3, Fat 32.1, SaturatedFat 12.9, Cholesterol 140.6, Sodium 379.3, Carbohydrate 5, Fiber 2.1, Sugar 0.5, Protein 44.1
OSCAR-STUFFED BEEF TENDERLOIN WITH ROSEMARY POTATOES AND BEARNAISE
Provided by Tyler Florence
Categories main-dish
Time 1h10m
Yield 2 servings
Number Of Ingredients 21
Steps:
- For the beef: Preheat the oven to 400 degrees F.
- Chop the crabmeat and place in a bowl. Add the mayonnaise and chives, and mix to combine. Season with salt, pepper and the lemon juice. Cover the bowl with plastic wrap and refrigerate until ready to use.
- Make a shallow cut lengthwise into the beef and then continue cutting along the curve, until the beef is a flat sheet. Sprinkle the beef with salt and pepper. Spread the crab mixture in an even layer on the beef, then place the asparagus lengthwise over the crab with the tips poking out. Roll up the beef to make a pinwheel, then use butchers twine to tie it together in 1-inch increments. Heat an ovenproof saute pan over high heat and add some oil. Sear the beef on all sides, then transfer the pan to the oven and cook until the internal temperature hits 130 degrees F, 30 minutes. Remove the meat from the pan and rest on a cutting board before slicing.
- For the potatoes: Place the potatoes in a saucepan filled with cool salted water. Cook the potatoes until tender, then drain and cool. Using your thumb or a spoon, smash the potatoes until they break apart slightly. In a straight-sided saute pan add enough oil to come 1-inch up the sides of the pan. Heat over medium heat until a deep-frying thermometer reads 365 degrees F. Add the rosemary and fry until crispy, then remove with a slotted spoon and drain on paper towels. Fry the potatoes until golden brown and crispy, then remove with a slotted spoon and drain on paper towels. Season with the flaky sea salt and pepper, and garnish with the fried rosemary.
- For the bearnaise: In a small saucepan set over medium-high heat, combine the vinegar, wine, shallots, bay leaf and half of the tarragon. Bring to a simmer and cook until reduced by half. Remove from the heat and set aside to cool. Pour through a fine mesh sieve to strain out the solids.
- In the pitcher of a blender, add the yolks and the vinegar reduction. With the blender running, add one-third of the butter in a slow, steady stream. Once it emulsifies, increase the blender speed to high and add the remaining butter. Add the remaining tarragon leaves, then season with salt and pepper and give it one more buzz. Set aside in a warm spot to hold the sauce.
- Slice the beef into two portions and serve with the potatoes and bearnaise sauce.
ROASTED TENDERLOIN OF BEEF WITH SPICY CRAB SALAD
Steps:
- In a medium bowl, stir the crabmeat together with the mayonnaise, chili paste, cilantro, and lime juice, and season with salt and pepper. Cover with plastic wrap and set aside in the refrigerator.
- For the turf: Preheat the oven to 400 degrees F.
- Put a cast iron or ovenproof skillet over medium-high heat and get it hot. Drizzle in a 2-count of oil. If you choose to tie the fillets, take a piece of butchers twine and wrap it around each fillet twice to form a nice round shape. This will help the meat retain its shape while cooking. Sprinkle the beef all over with salt and pepper and sear for about 3 minutes on each side, until well browned. Shove the beef to the side and add the tomatoes to the pan; drizzle with olive oil, sprinkle with salt and pepper, and stir gently to coat. Now put the pan in the oven and roast until the beef is rare and the tomatoes burst, 7 to 8 minutes. (Add 2 more minutes for medium rare, 5 more minutes for medium.)
- For service: Wash the arugula and toss it in a bowl with olive oil and lemon juice. Season with a few turns of freshly ground black pepper.
- To serve, arrange the steaks on a serving plate. Spoon the crab salad over the meat and scatter the tomatoes on top. Drizzle with olive oil. Serve with a small tangle of dressed arugula and a glass of rose wine.
- In a medium bowl, stir the crabmeat together with the mayonnaise, chili paste, cilantro, and lime juice, and season with salt and pepper. Cover with plastic wrap and set aside in the refrigerator.
- For the turf: Preheat the oven to 400 degrees F.
- Put a cast iron or ovenproof skillet over medium-high heat and get it hot. Drizzle in a 2-count of oil. If you choose to tie the fillets, take a piece of butchers twine and wrap it around each fillet twice to form a nice round shape. This will help the meat retain its shape while cooking. Sprinkle the beef all over with salt and pepper and sear for about 3 minutes on each side, until well browned. Shove the beef to the side and add the tomatoes to the pan; drizzle with olive oil, sprinkle with salt and pepper, and stir gently to coat. Now put the pan in the oven and roast until the beef is rare and the tomatoes burst, 7 to 8 minutes. (Add 2 more minutes for medium rare, 5 more minutes for medium.)
- For service: Wash the arugula and toss it in a bowl with olive oil and lemon juice. Season with a few turns of freshly ground black pepper.
- To serve, arrange the steaks on a serving plate. Spoon the crab salad over the meat and scatter the tomatoes on top. Drizzle with olive oil. Serve with a small tangle of dressed arugula and a glass of rose wine.
CRAB STUFFED PORK TENDERLOIN
A little effort but well worth it. This original recipe took the runner-up title in the 2010 Food and Wine magazine / LG Electronics "Taste of Something Better Contest" in Beverly Hills California.
Provided by Lou Kostura
Categories Seafood
Time 1h20m
Number Of Ingredients 11
Steps:
- 1. Butterfly and pound out pork tenderloin between 2 pieces of plastic wrap until about 1/4 in thick.
- 2. Season both sides with salt and pepper
- 3. Layer with spinach leafs until covered. Leave 1 inch clear around edges.
- 4. Mix crab, celery, onion, bell pepper, garlic and mayonnaise, season to taste.
- 5. Place crab mixture on top of spinach covered tenderloin, cover crab mixture with additional spinach, again leave 1 inch clear edge.
- 6. Roll and tie closed with kitchen string.
- 7. Sear on all sides in oven proof Skillet in Oil and Butter.
- 8. Bake @ 350 for 30 minutes.
- 9. Rest 5 minutes, slice on diagonal with sharp knife and serve.
CRAB-STUFFED FILET MIGNON WITH WHISKEY PEPPERCORN SAUCE
Delicious filet mignon stuffed with succulent crab, wrapped in bacon and topped with whiskey-peppercorn sauce. Time consuming, but just as good, if not better than any high-end restaurant recipe.
Provided by SUEZINOHIO
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 1h30m
Yield 4
Number Of Ingredients 23
Steps:
- Make Crab Stuffing: Heat 2 tablespoons olive oil in a large skillet. Saute onion, green onion, garlic, celery, and green pepper until tender. Stir in shrimp stock, crab meat, bread crumbs, and Cajun seasoning. Remove from heat, and set aside.
- Prepare Peppercorn Sauce: In a small saucepan over medium heat, combine beef broth and cracked black pepper. Simmer until reduced to 1 cup, stirring frequently. Add1 ounce whiskey and 1 cup cream. Continue simmering until reduced to 1 cup. Remove from heat, and set aside.
- Prepare Steaks: Slice a pocket into the side of each steak, and stuff generously with crab stuffing. Wrap bacon around side, and secure with toothpicks. Season to taste with salt and pepper; set aside. Heat olive oil in a large cast iron skillet over medium heat. Saute garlic and shallot for 1 minute. Stir in mushrooms, and saute until tender. Remove mushroom mixture, and set aside.
- Place steaks in skillet, and cook to desired doneness. Remove from skillet, and keep warm. Deglaze skillet with 1 ounce whiskey. Reduce heat, and stir in peppercorn sauce and Dijon mustard. Add mushroom mixture, and reduce sauce until thickened. Remove toothpicks and bacon from steaks, and arrange steaks on a plate. Top with sauce.
Nutrition Facts : Calories 748.4 calories, Carbohydrate 6.7 g, Cholesterol 215.4 mg, Fat 57.3 g, Fiber 1 g, Protein 41.4 g, SaturatedFat 24.6 g, Sodium 1175.4 mg, Sugar 0.4 g
BAKED TROUT STUFFED WITH CRAB
This was one dinner that really surprised my fiance. He came home from work and when I said we were having stuffed trout, he just rolled his eyes, he didn't know they were deboned. He loved this and I make it for special occasions. It does take me a little while to make sure all the bones are out, but its sure worth it.
Provided by Kim127
Categories Trout
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Fry the bacon slices until crisp and rendered of fat.
- Drain on paper towels.
- Crumble the bacon.
- Pour off all but 1 tablespoon bacon fat from the pan into a small bowl and reserve.
- Brush a little reserved fat over the bottom of a baking dish that will fit the fish comfortably.
- Set aside.
- Heat the fat still in the frying pan and cook the scallions and celery, stirring occasionally, until softened, about 5-7 minutes.
- Mix together the vegetables, lemon rind, parsley, crumbs, salt and pepper.
- Fold in the crabmeat and bacon.
- Bind with the egg.
- Open each fish like a book, skin side down.
- Spread the stuffing over one half.
- Pack it down firmly, then fold over the other half and press down gently.
- Close the opening with toothpicks if desired.
- Set the fish in the prepared baking dish or roasting pan.
- Brush the tope of the fish with a little reserved bacon fat.
- Bake until the fish is cooked, 25-30 minutes.
- Carefully transfer the fish to warmed serving plates and serve immediately.
Nutrition Facts : Calories 228.3, Fat 12.6, SaturatedFat 4, Cholesterol 92.1, Sodium 786.5, Carbohydrate 11.1, Fiber 1.1, Sugar 1.4, Protein 16.7
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