Taste of Home
Crab-Stuffed Beef Tenderloin
TOTAL TIME: Prep: 25 min. Bake: 45 min. + standing
YIELD: 10 servings.
Here's a deliciously different way to serve surf and turf. It's an elegant entree that often appears on my Christmas dinner table.
Ingredients
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8 bacon strips
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1 beef tenderloin roast (3 pounds)
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3 pouches (6 ounces each) lump crabmeat
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1 cup water, divided
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1/2 cup burgundy wine or beef broth
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2 teaspoons lemon juice
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2 tablespoons minced green onion
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1 tablespoon butter
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1 tablespoon steak sauce
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1 teaspoon soy sauce
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1 teaspoon browning sauce, optional
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1 teaspoon sugar
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1-1/2 teaspoons minced fresh parsley or 1/2 teaspoon dried parsley flakes
Directions
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1.
In a large skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain.
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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.
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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.
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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.
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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.
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