Crab Stuffed Beef Tenderloin With Bearnaise Sauce Recipes

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OSCAR-STUFFED BEEF TENDERLOIN WITH ROSEMARY POTATOES AND BEARNAISE



Oscar-Stuffed Beef Tenderloin with Rosemary Potatoes and Bearnaise image

Provided by Tyler Florence

Categories     main-dish

Time 1h10m

Yield 2 servings

Number Of Ingredients 21

2 king crab legs, meat removed
1/4 cup mayonnaise
1 bunch chives, finely chopped
Kosher salt and freshly ground black pepper
1 lemon, juiced
One 1 1/4-pound beef tenderloin, trimmed of silver skin
6 to 8 thin asparagus, ends trimmed
Canola oil, for searing
Kosher salt
8 ounces Yukon gold potatoes
Canola oil, for frying
1/2 bunch rosemary
Flaky sea salt and freshly ground black pepper
1/4 cup champagne vinegar
1/4 cup dry white wine
2 medium shallots, minced
1 bay leaf
1 bunch tarragon
3 egg yolks
1 stick butter, melted
Salt and freshly ground black pepper

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.

FILET MIGNON WITH BLENDER BEARNAISE



Filet Mignon with Blender Bearnaise image

Provided by Tyler Florence

Categories     main-dish

Time 10m

Number Of Ingredients 10

1 large end piece of beef tenderloin (about 3lbs), tied and trimmed
extra-virgin olive oil
kosher salt and freshly ground black pepper
1 bunch fresh tarragon
2 shallots, minced
1/4 cup champagne vinegar
1/4 cup dry white wine
3 egg yolks
1 stick butter, melted
Salt and pepper to taste

Steps:

  • Preheat oven to 400 degrees F.
  • Take the beef tenderloin and drizzle with olive oil. Season well all over with plenty of kosher salt and freshly ground black pepper all over. Make sure it is at room temperature before cooking. Place a large cast-iron skillet over medium-high heat on the stove top and sear tenderloin all over. Place the whole pan in the oven and roast the tenderloin for 15-17 minutes (depending on how thick your tenderloin is). An internal thermometer when inserted into the thickest part of the meat should read 130 degrees F for medium-rare. If you want it medium, cook for a further 3 minutes in the oven. Remove from the oven and tent with foil while you let it rest for 10 minutes before cutting.
  • Make the bearnaise reduction first. In a small saucepan, combine half of the tarragon, shallots, vinegar and wine over medium-high heat. Bring to a simmer and cook until reduced by half. Remove from heat and set aside to cool.
  • Blend yolks and bearnaise reduction together. With the blender running, add one third of the butter in a slow steady stream. Once it emulsifies, turn the blender speed up to high and add the remaining butter. Add the remaining half bunch of fresh tarragon, season with salt and pepper and give it one more buzz. Set aside in a warm spot to hold the sauce.
  • Yield: 4 servings
  • Prep Time: 25 minutes
  • Cook Time: 35 minutes

CRAB STUFFED STEAK WITH A BEARNAISE SAUCE



Crab Stuffed Steak With a Bearnaise Sauce image

I came up with this one the other week as I had bought some king crab legs from the supermarket as they had them not only on special but actually in stock. They were of a medium size no where near the size of the ones I bought when I made my stuffed Ostrich loin as I was only stuffing 2 steaks this time. I did fill them quite full and I bought very thick cut steaks I would guess they would have been between 250-300g a piece. I say that as I do not know the exact weight of them as silly me took them out of the pack and threw it away and forgot to look at the weight to write down as I usually do so I have it for when I post. I guess just judge from the photo as to what you would need, mine was the smaller of the 2 steaks my husbands was thicker. I also used a sachet of bearnaise sauce to make the recipe quicker, you can make your own if you prefer.

Provided by The Flying Chef

Categories     Crab

Time 50m

Yield 2 serving(s)

Number Of Ingredients 21

2 steak fillets, thick ones
1 teaspoon horseradish
4 slices bacon
2 medium king crab legs (read description above.)
2 green onions, sliced thinly
1 small celery rib, cut in half, then chopped thinly
olive oil
2 garlic cloves, crushed
2 teaspoons parsley
1/2 teaspoon lemon pepper seasoning
20 baby asparagus spears
4 slices bacon
1 (23 g) sachet bearnaise sauce mix (mine was 23g sachet made up 300ml, I added 200ml of milk and made up the last 100ml of liquid from t)
1 teaspoon Worcestershire sauce
3 teaspoons lemon juice
4 tablespoons dry white wine
1 tablespoon white wine vinegar
1 dash Tabasco sauce
50 ml cream, full fat (I used reduced fat.) or 50 ml light cream (I used reduced fat.)
1 teaspoon dried tarragon
2 teaspoons fresh parsley, finely chopped

Steps:

  • Make stuffing.
  • Remove crab from legs, break meat up.
  • Heat a small amount of olive oil in a pan, add celery and onion cook 1 minute, add garlic cook for a further 2 minutes stirring or until celery and onion soften.
  • Add parsley, pepper and crab, stir to combine, remove and set to one side.
  • Steaks.
  • Cut steak horizontally through the middle being careful not cut all the way through. Open steak out so it is butterflied, take a meat mallet and pound to flaten slightly.
  • Divide stuffing mix between the 2 steaks, placing it on one half of the steak, fold the remaining half over the top.
  • Spread half a teaspoon of horseradish over the top of each steak, wrap 2 bacon rashers around each one to secure.
  • Cook steaks in a hot pan 2 minutes each side to brown, Place steaks in oven proof dish and cook in a pre-heated oven of 180 degrees Celsius for 15-20 minutes depending on how thick they are for a nice pink centre.
  • Sauce.
  • Pour bearnaise into a saucepan, add 200ml of milk whisk to combine, heat stirring until sauce starts to thicken.
  • Add sauce, juice, wine, vinegar, Tabasco, cream and herbs, cooking stirring until mixture thickens. Sauce can be left on a warm stove to keep warm, just stir occasionally.
  • Asparagus.
  • Trim ends of asparagus, take 5 spears and wrap a slice of bacon around to secure, repeat with remaining asparagus and bacon.
  • Place in an oiled oven proof dish and cook for 10 minutes. They are cooked at the same temp as the steak so I just pop them in when the steaks have 10 more minutes to go.
  • To Serve: I served mine over mash, topped with the steak, place asparagus on top and drizzle with sauce.

Nutrition Facts : Calories 842.9, Fat 76.5, SaturatedFat 27.7, Cholesterol 131.1, Sodium 1338.8, Carbohydrate 13, Fiber 3.8, Sugar 3.5, Protein 22.6

CRAB-STUFFED BEEF TENDERLOIN



Crab-Stuffed Beef Tenderloin image

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

8 bacon strips
1 beef tenderloin roast (3 pounds)
3 pouches (6 ounces each) lump crabmeat
1 cup water, divided
1/2 cup burgundy wine or beef broth
2 teaspoons lemon juice
2 tablespoons minced green onion
1 tablespoon butter
1 tablespoon steak sauce
1 teaspoon soy sauce
1 teaspoon browning sauce, optional
1 teaspoon sugar
1-1/2 teaspoons minced fresh parsley or 1/2 teaspoon dried parsley flakes

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 :

LOBSTER STUFFED BEEF TENDERLOIN AND BEARNAISE SAUCE



Lobster Stuffed Beef Tenderloin and Bearnaise Sauce image

watching food tv tonight this recipe looked so delicious- i just bought a whole tenderloin today at the Italian market in south Philly, but i had them cut it into fillets for me. I plan to be back there next week, and will have to try this for our holiday party.

Provided by chia2160

Categories     Roast Beef

Time 2h

Yield 8 serving(s)

Number Of Ingredients 23

2 rock lobster tail
1 tablespoon vegetable oil
1/4 lb pancetta or 1/4 lb bacon, chopped
1/2 cup chopped shallot
3 tablespoons minced celery
2 teaspoons minced garlic
4 ounces baby chanterelle mushrooms, stems trimmed and sliced
salt
fresh ground black pepper
2 tablespoons minced green onions
2 tablespoons dry white wine
1 tablespoon chopped fresh parsley leaves
1 (3 1/2 lb) center-cut beef tenderloin, trimmed and butterflied
2 tablespoons chopped shallots
4 sprigs fresh tarragon
1/4 cup dry white wine
1/4 cup dry vermouth
4 large egg yolks
1 cup melted unsalted butter or 1 cup clarified butter
1 teaspoon fresh lemon juice
2 tablespoons chopped fresh tarragon leaves
1/2 teaspoon salt
1/8 teaspoon white pepper

Steps:

  • Preheat the oven to 400°F.
  • Set up a large steamer.
  • Place the lobster tails in the steamer and steam until just cooked through, about 6 minutes.
  • Remove the lobster tails from the steamer.
  • Cut along the underside of the shell and remove the tail meat whole.
  • Set aside.
  • In a large skillet, heat 1 teaspoon of the oil over medium-high heat.
  • Add the pancetta and cook, stirring, until crisp and the fat is rendered, about 5 minutes.
  • Remove with a slotted spoon.
  • Drain off all but 2 teaspoons of fat from the pan.
  • Add the shallots and celery and cook, stirring, until soft, about 2 minutes.
  • Add the garlic and cook, stirring, for 30 seconds.
  • Add the mushrooms and a pinch each of salt and pepper, and cook until the mushrooms give off their liquid, 3 to 4 minutes.
  • Add the green onions and stir.
  • Add the wine, increase the heat, and cook until it has nearly all evaporated, 1 to 2 minutes.
  • Add the parsley and stir.
  • Remove from the heat, stir in the cooked pancetta, and let cool.
  • Spread the butterflied beef, cut side up, flat on a surface.
  • Spread the pancetta-vegetable mixture in a line across the meat, about 2 inches from the top, leaving a 1/2-inch border on the sides.
  • Lay the lobster tails on top of the mixture, going across the beef.
  • Pull the top flap over the lobster tails and roll the meat over the stuffing, jellyroll fashion, and tuck in the ends.
  • Tie with kitchen twine every 2 inches.
  • Place in a large heavy roasting pan, rub on all sides with the remaining 2 teaspoons olive oil, and season lightly with salt and pepper.
  • Place over medium-high heat and sear the meat on all sides, about 6 minutes.
  • Place in the oven and roast to desired temperature, 30 to 35 minutes for medium-rare.
  • Transfer to a cutting board.
  • Tent and let rest for 10 minutes before carving.
  • while beef is resting make the Bearnaise sauce:.
  • In a small saucepan, combine the shallots, tarragon, white wine, and vermouth.
  • Bring to a boil and cook until reduced to 2 tablespoons.
  • Remove from the heat, strain, and cool.
  • In the top of a double boiler, or in a metal bowl fitted over a pot of barely simmering water, whisk the egg yolks and reduced wine until ribbons start to form.
  • Whisking constantly, drizzle in the melted butter a bit at a time until all the butter is added and the mixture is thick.
  • Remove from the heat.
  • Whisk in the lemon juice, chopped tarragon, salt, and pepper.
  • Adjust the seasoning, to taste.
  • Cover to keep warm until ready to serve.
  • To serve, place in a decorative bowl with a small sauce ladle.
  • Remove the kitchen twine and slice thickly.
  • Place on a platter, and drizzle with the Bearnaise Sauce.
  • Serve immediately.

CRAB-STUFFED FILET MIGNON WITH WHISKEY PEPPERCORN SAUCE



Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce image

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

2 tablespoons olive oil
1 teaspoon minced onion
1 teaspoon minced green onion
1 teaspoon minced garlic
1 teaspoon minced celery
1 teaspoon minced green bell pepper
2 tablespoons shrimp stock or water
1 (6 ounce) can crab meat, drained
2 tablespoons bread crumbs
1 teaspoon Cajun seasoning
1 ¼ cups beef broth
1 teaspoon cracked black pepper
1 fluid ounce whiskey
1 cup heavy cream
4 (6 ounce) filet mignon steaks
4 slices bacon, cooked lightly
salt and cracked black pepper to taste
1 tablespoon olive oil
1 clove garlic, minced
1 teaspoon minced shallot
1 cup crimini mushrooms, sliced
1 fluid ounce whiskey
1 teaspoon Dijon mustard

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

SEARED BEEF TENDERLOIN FILET WITH BéARNAISE SAUCE RECIPE - (4.7/5)



Seared Beef Tenderloin Filet with Béarnaise Sauce Recipe - (4.7/5) image

Provided by á-13856

Number Of Ingredients 12

Béarnaise Sauce:
1 beef tenderloin (6-8lbs)
salt & black pepper
2 T olive oil
1/4 c white wine vinegar
1/4 c dry white wine
3 T minced shallots
1 T chopped fresh tarragon
2-3 T water
4 egg yolks
2 sticks unsalted butter, melted
Juice of half a lemon, salt, white pepper, and cayenne pepper to taste

Steps:

  • PREHEAT oven to 425 degrees with a rack in the center. TRIM tenderloin and cut into 6-8oz filets; season each filet with salt and pepper. Heat an ovenproof sauté pan over medium high heat for 5 minutes. SEAR filets in oil on one side for 4-5 minutes. Turn them over, place the pan in the oven, and roast to desired doneness: (RARE SEAR 5 MINUTES, ROAST 5 MINUTES REST 5 MINUTES,) (MEDIUM RARE: SEAR 5 MINUTES, ROAST 7 MINUTES, REST 5 MINUTES) (MEDIUM: SEAR 5 MINUTES, ROAST 9 MINUTES, REST5 MINUTES). Remove pan from the oven, transfer filets to a plate, tent with foil and let rest 5 minutes before serving. SERVE with Béarnaise sauce. Béarnaise SAUCE: BRING vinegar, wine, shallots and tarragon to a boil in a small saucepan over medium high heat. Boil until most of the liquid evaporates , about 5 minutes. OFF heat, add water then whisk in egg yolks until frothy. GRADUALLY drizzle in butter, whisking constantly to incorporate. Sauce should be thick, but thin it with a little water if needed. If it is too thin, return it to low heat and whisk constantly until thickened. STRAIN sauce through a medium mesh strainer into a heatproof cup. Season with lemon juice, salt, white pepper, and cayenne. Serve immediately.

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