Want to serve a beef tenderloin that’ll have your guests talking for years? Our crab-stuffed version takes this premium cut to extraordinary new heights.
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We’ve taken the king of beef cuts, the beef tenderloin, and elevated it to new heights. Picture this: a perfectly cooked, medium-rare beef tenderloin, butterflied and filled with rich, creamy crab imperial. It’s surf and turf reimagined, all in one impressive roll.
Don’t let the fancy appearance intimidate you. Our step-by-step guide makes this restaurant-worthy dish achievable in your own kitchen. You’ll learn how to butterfly the beef tenderloin roast like a pro, stuff it with our signature crab imperial, and cook it to juicy, rosy perfection.
Ingredients for crab stuffed beef tenderloin recipe
For the Crab Imperial Filling:
- Shallot – you can use minced onion if you don’t have a shallot on hand.
- Unsalted butter
- Crab meat – we’re not biased… but use lump blue crab meat. You can find this on the East Coast at most markets or in Costco from the Phillip’s Seafood Company nationwide.
- Parmesan cheese
- Mayo
- Old Bay seasoning
- Panko – or pork panko if you’re keeping it low-carb
- Kosher Salt and freshly ground black pepper to taste
For the Beef Tenderloin:
- Beef tenderloin, about 2-3 lbs. You can find whole tenderloin on sale at most markets around the holidays. We order our whole tenderloins all year long from Porter Road. It’s easier to butterfly a center-cut beef tenderloin, but if you trim a whole tenderloin, it can be done as well.
- Unsalted butter
How to make crab stuffed beef tenderloin
Make the Crab Filling:
- Sauté Shallots: In a small saucepan over medium heat, melt butter. Add minced shallot and sauté until soft, about 5 minutes. Set aside to cool.
- Mix Filling: In a bowl, combine cooled shallots, crab meat, parmesan, mayo, Old Bay, and panko. Season with salt and pepper.
Butterfly and stuff the Tenderloin:
- Butterfly the Tenderloin: Remove beef tenderloin from the packaging. Using a sharp knife, butterfly the tenderloin by slicing horizontally, staring about a half inch up from the cutting board, and being careful not to cut all the way through; open it like a book. You want it to be an even half inch thickness from edge to edge when done.
- Stuff and Roll: Spread the crab filling evenly over the tenderloin, leaving a margin at the edges. Roll up the tenderloin tightly and tie with butcher’s twine at 1½ inch intervals.
- Let Come to Room Temp: Place the tenderloin in a roasting pan on a rack or on a baking sheet lined with foil and let it rest at room temperature for 45 minutes.
Cook the Tenderloin:
- Roast: Preheat your oven to 375°F. Place the stuffed tenderloin on a wire rack set over a baking sheet. Roast until the internal temperature reaches 125 degrees F for medium-rare, about 30-45 minutes.
- Sear: In a hot cast-iron skillet, melt butter and sear the tenderloin on all sides until browned, about 3 minutes per side.
Rest and Serve:
- Rest: Let the tenderloin rest for 10 minutes before slicing.
- Serve: Slice into ½-inch thick slices and serve immediately.
Recipe Variations
- Cheese Variations: Experiment with different types of cheese in the filling, such as Swiss or Gouda for a different flavor profile.
- Spice It Up: Add a teaspoon of crushed red pepper to the crab mixture for a spicier kick.
- Smoke it: Add a whole new layer of flavor. Use our smoked crab imperial recipe for the filling or our smoked beef tenderloin as a guide for how to smoke this stuffed version.
Crab Stuffed Beef Tenderloin Recipe Tips:
- Butterflying the Beef: Take your time when butterflying the beef tenderloin. A steady hand and a sharp knife are crucial for evenly thinning out the meat, which ensures even cooking and stuffing.
- Crab Filling: Make sure the crab meat is well-drained to prevent the filling from becoming too soggy, and could make the beef soggy as well.
- Securing the Roll: Use butcher’s twine to tie the beef roll securely at 1 ½-inch intervals. This helps the tenderloin maintain its shape and helps with even cooking.
- Temperature Monitoring: Always use a meat thermometer to check the internal temperature of the tenderloin. Since ovens can vary, this is the best way to ensure your tenderloin is cooked perfectly. We recommend not cooking this cut past medium, 135°F, for maximum tenderness and flavor.
- Resting Time: Allow the beef to rest before slicing to keep the juices inside the meat, ensuring it stays moist and flavorful when served.
How to Serve
Serve these rich crab-stuffed beef tenderloin with side dishes to complement the luxurious filling. A fresh green salad or roasted green beans offer a light, crisp contrast, while garlic mashed potatoes or roasted asparagus can round out the meal.
For a touch of elegance, consider a side of buttery smoked mushrooms or a simple risotto if you’re feeling fancy.
Wine Pairing:
Pair this crab-stuffed beef tenderloin with a full-bodied Cabernet Sauvignon or Merlot to complement its rich flavors without overpowering the delicate crab filling.
Leftovers and Reheating
Store leftovers wrapped tightly in foil or in an airtight container in the refrigerator for up to 3 days.
To Reheat: Preheat an oven to 325. Wrap only the portion you need to reheat in foil and reheat it in the oven for 10 to 12 minutes until heated through.
This Crab-Stuffed Beef Tenderloin is sure to be a centerpiece at your next dinner party or a special treat for a festive occasion, blending the delicate flavors of the sea with the robustness of beef for a truly gourmet meal.
More Beef Tenderloin Recipes
Beef Recipes
Osso Buco
Beef Recipes
Flat Iron Steak Recipe with Shallot Herb Butter
Veal Recipes
Classic Veal Milanese
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Crab Stuffed Beef Tenderloin Recipe
Ingredients
For the crab imperial filling
- 1 shallot minced
- 1 tsp butter
- 6 oz crab meat
- 1 tbsp parmesan cheese
- 1 tbsp mayo
- 1 tsp old bay
- 1 tbsp panko or pork panko
- Salt and pepper
For the beef tenderloin
- Beef tenderloin
- 4 tbsp butter
Instructions
Make the crab filling
- Add the butter to a small saucepan preheated over medium heat.
- Add the minced shallot, and saute until soft, about 5 minutes.
- Set aside to cool entirely.
- Once cooled, mix the crab meat, parmesan cheese, mayo, old pay, panko sauted shallot in a large bowl. Season with a pinch of salt and pepper to taste.
Butterfly the tenderloin
- Remove the beef tenderloin from the package.
- Using a sharp fillet knife, butterfly the fillet.
- Start by inserting the tip of the knife about ½” above the bottom of the roast and make long smooth slices, almost through to the other side. Leaving about ½” unsliced.
- Fold open the meat, like a book, and repeat the process one more time, arranging your tenderloin into one ½” thin large flat surface.
Stuff the tenderloin
- Spoon the crab filling into the center of the tenderloin and press it into an even layer, about ¼” thick over the tenderloin, leaving 1” of beef exposed on one end.
- Tightly roll the beef up, forming a tight log, starting from the end you exposed while butterflying it. You will have filling left over.
- Securely tie the stuffed tenderloin every 1 ½” with butcher’s twine to hold it together and maintain its shape.
- Line a large baking sheet with foil and arrange a wire rack over top.
- Place the tenderloin on the rack and let it sit at room temp for 45 minutes.
Roast the Stuffed Tenderloin
- Preheat the oven to 375°F an adjust the rack to the middle low position to easily slide the roasting pan in and out.
- Roast the tenderloin for 30 to 45 minutes until the internal temp reaches 125 degrees F.
- Be careful when inserting the probe of the thermometer to make sure it’s inserted in beef for the most accurate results.
- Remove the roast from the oven.
Sear
- Preheat a large cast iron skillet over medium-high heat until just smoking.
- Add 4 tbsp butter to melt.
- Using long tongs, add the tenderloin and quickly sear on all sides, just for color and texture, about 3 minutes per side.
Rest, slice and serve the crab-stuffed tenderloin
- Transfer the roast to a cutting board and tent it with foil.
- Let the roast rest for 10 minutes before slicing into ½” thick slices.
- Serve immediately.
Notes
Nutrition
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