Crab Stuffed Beef Tenderloin takes a tenderloin and fills the center with buttered crab and caramelized onions, then baked to perfection with a black pepper bark.
Ingredients
- 1 1/2 pound beef tenderloin trimmed of excess fat
- 1 king crab leg or 2 snow crab legs shelled and meat removed
- 1/2 cup caramelized onions
- 1/4 cup butter melted
- 1/4 teaspoon garlic powder
- 2 teaspoons olive oil
- 1 tablespoon fine sea salt
- 1 tablespoon finely ground black pepper
- kitchen twine
Instruction
- Prepare caramelized onions and de-shell crab leg(s) and roughtly chop meat. Butterfly beef tenderloin, cutting directly to the middle the whole way down, but allowing at least 1 1/2 inches on the bottom (so it doesn’t split).
- Melt butter in medium bowl along with garlic powder. Toss roughly chopped crab in melted butter.
- Spread butterflied beef, cut side up, flat on a surface. Line center with crab mixture and then caramelized onions. Pull flaps together (it looks like it won’t fit, but it will!) and tie tightly with kitchen twine every 1 1/2 inches.
- Rub beef tenderloin will olive oil, and then massage with fine sea salt and pepper. Allow to sit for 20 minutes.
- Preheat oven to 400 degrees. Place in oven and roast to desired temperature, 30 to 35 minutes for medium-rare, 35-40 for medium. Times will vary depending on exact thickness of your tenderloin.
- Transfer to a cutting board. Tent and let rest for 10 minutes before carving. Remove twine and slice thickly. Enjoy your Crab Stuffed Beef Tenderloin.
- If you’ve tried this recipe, come back and let us know how it was!
