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Crab-Stuffed Beef Tenderloin

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.
10 ServingsPrep: 25 min. Bake: 45 min. + standing

Ingredients

  • 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

Directions

  • 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
© Taste of Home 2013

2 of 2

Crab-Stuffed Beef Tenderloin (continued)

Directions (continued)

  • beef.
  • Bake, uncovered, at 425° for 45-60 minutes or until meat reaches
  • desired doneness (for medium-rare, a meat thermometer should read
  • 145°; medium, 160°; well-done, 170°). 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. Yield: 10 servings.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013