Roasted Beef Tenderloin And King Crab Legs Recipe 45 Recipes

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.

ROASTED BEEF TENDERLOIN AND KING CRAB LEGS RECIPE - (4/5)

Steps:

• Fold the tapered end of the tenderloin underneath it and tie with kitchen string. If desired, marinate for 1 - 3 hours. Mix together all ingredients for the herb crust. Discard the marinade and remove the meat. Rub the herb crust mixture all over. Set aside for 20 minutes. Preheat oven to 400. Place crab legs in a large baking pan and add 1/2 inch of water. Cover with foil. In a large skillet, heat a little olive oil. Place the tenderloin in the skillet and sear on all sides. Transfer to oven to finish cooking, roasting until medium rare, about 30 more minutes. Place the covered crab legs in the oven at the same time. After 15 minutes, uncover the crab legs and brushe with melted butter. Cover again and cook 15 minutes more. Let the tenderloin rest before slicing. Serve with crab legs and melted butter for dipping on the side.

KING CRAB LEGS RECIPE (COOKED 4 WAYS)

Steps:

• Stove, oven, or grill instructions: Combine the BUTTER and GARLIC in a heat-safe skillet. Place skillet next to the crab legs (for oven or grill method), or on a low heat setting on the stove until butter is melted.Microwave instructions: Combine the butter and garlic in a heat-safe bowl or microwave on HIGH for 1 minute, or until butter is melted.
• Place a trivet in the bottom of a large soup pot, stack CRAB LEGS on the trivet, and pour in 1 cup WATER.
• Turn stove burner to medium-high, cover the pot, and steam crab legs about 5 minutes, or until warmed through.
• Place a trivet in the bottom of the Instant Pot, stack CRAB LEGS on the trivet, and pour in 1 cup WATER.
• Secure lid and turn pressure release valve to "Sealing".
• Select MANUAL or PRESSURE COOK and cook 0 minutes on LOW pressure (1 minute for frozen crab legs), followed by a 5 minute natural pressure release.*Note: there's no need to pressure cook crab legs any longer than this if you bought them pre-cooked, which is usually how they're sold.
• Preheat oven to 400°F. Place crab legs on a baking sheet and brush with OLIVE OIL. Set garlic butter skillet on the same baking sheet.
• Bake in preheated oven for 20 minutes, or until crab leg meat is warmed through.
• Preheat grill to MEDIUM-HIGH (about 400°F).
• Brush or spritz CRAB LEGS with olive oil, place on the grill with the garlic butter, and turn off center burner.
• Close the lid and grill the crab until warmed through (5-8 minutes).
• Just before serving, use kitchen sheers to cut open the soft, underside of each crab leg (making it easier for guests to open).
• Serve crab legs warm with melted GARLIC BUTTER, garnished with LEMON and PARSLEY.
• Allow crab legs to cool completely and refrigerate in an airtight container up to 5 days.

KING CRAB LEGS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place crab legs in a shallow baking pan.
• Heat butter in a small saucepan over medium heat until melted, about 3 minutes. Whisk in seafood seasoning, lemon juice, garlic, and olive oil. Brush crab legs with butter mixture and pour any remaining mixture over crab legs.
• Bake in the preheated oven until opaque and flaky, basting regularly with the butter mixture in the pan, 25 to 35 minutes.

CRAB-STUFFED BEEF TENDERLOIN

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.