Crab-Stuffed Beef Tenderloin

Total Time

Prep: 25 min. Bake: 45 min. + standing


10 servings

Updated: Sep. 30, 2022
Here's a deliciously different way to serve surf and turf. It's an elegant entree that often appears on my Christmas dinner table.


  • 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


  1. In a large skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain.
  2. 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.
  3. 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.
  4. 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.
  5. 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.