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.

Sliced beef tenderloin stuffed with a creamy crab imperial on a white platter, garnished with broccoli rabe and parsley, placed on a rustic wooden table next to a green cloth.

Table of Contents

Ingredients for crab stuffed beef tenderloin recipe
How to make crab stuffed beef tenderloin

Make the Crab Filling:
Butterfly and stuff the Tenderloin:
Cook the Tenderloin:
Rest and Serve:

Recipe Variations
Crab Stuffed Beef Tenderloin Recipe Tips:
How to Serve

Wine Pairing:

Leftovers and Reheating
More Beef Tenderloin Recipes
Crab Stuffed Beef Tenderloin Recipe Recipe

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.

Raw beef tenderloin on a tray with butter, alongside bowls of crab, salt, breadcrumbs, pepper, and spices on a black tile surface.

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.

A metal bowl with crab meat and spices, placed on a black countertop.

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.

Person slicing a large beef tenderloin on a wooden cutting board. — Start about 1/2″ from the bottom with a sharp knife.

A large piece of raw beef tenderloin butterflied open on a wooden cutting board next to a chef's knife. — Start about 1/2″ from the bottom with a sharp knife.

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.

Rolled and tied stuffed beef tenderloin on foil, seasoned and cooked, with visible sear.

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.

A stuffed beef tenderloin with creamy crab meat sits on a plate with a side of broccoli.

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.

Sliced beef tenderloin stuffed with crab filling, served with baby broccoli on an oval white plate with a wooden-handled fork.

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 the oven to 325. Wrap only the portion you need to reheat in foil and bake it 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.