Crab-Stuffed Beef Tenderloin

Do you want to serve a beef fillet that will make your guests speak for years? Our accumulated version of crab takes this premium cut on new extraordinary heights.

Sliced beef fillet stuffed with an imperial creamy crab on a white plate, garnished with rabes and parsley of broccoli, positioned on a rustic wooden table next to a green cloth.

We took the king of beef cuts, the beef filletAnd he raised it to new heights. Imagine this: a perfectly cooked and medium-rage beef fillet, butterfly and full of rich and creamy crab imperial. It is reinvented surfing and grass, all in an impressive roll.

Don’t let the imaginative appearance intimidate you. Our step-by-step guide makes this dish worthy of a restaurant that can be made in your kitchen. You will learn to make butterfly the beef fillet like a professional, fill it with our imperial firming crab and cook it succinating and rosy perfection.

Raw beef fillet on a tray with butter, next to crab bowls, salt, breadcrumbs, pepper and spices on a surface of black tiles.

Ingredients for the recipe of the beef fillet filled with crab

For the imperial filling of crab:

TRAGOGNO: You can use the ground onion if you do not have a shallot at hand.
Not salty butter
Crab meat – we are not biased … but use the lump blue crab meat. You can find it on the eastern coast in most markets or in Costco by Phillip fishing society at national level.
Parmesan
Mayo
Old Bay Seasoning
Pork panko-o if you are keeping it in low carbohydrate content
Kosher and black pepper salt just ground to taste

For beef fillet:

Beef fillet, about 2-3 pounds. You can find a full fillet for sale in most markets during the holidays. We order all our fillets throughout the year from Porter Road. It is easier to butterfly a central cut beef fillet, but if you Cut an whole filletIt can also be done.
Not salty butter

How to prepare the beef fillet filled with crab

Fill the crab:

Shaped shallot In a small saucepan over medium heat, melt the butter. Add the chopped shallot and brown until it is soft, about 5 minutes. Put aside to cool.
Mix the filling: In a bowl, combine cooled shallot, crab meat, Parmesan, mayonnaise, old bay and panko. Season with salt and pepper.

A metal bowl with crab and spices, positioned on a black work surface.

Butterfly and fill the fillet:

Butterfly the fillet: Remove the beef fillet from the package. Using a sharp knife, butterfly the fillet cutting horizontally, fixing about half a thumb from the cutting board and paying attention not to cut to the bottom; Open it like a book. You want it to be a uniform thickness of half inch from one edge to another when it is finished.
Stuff and roll: Distribute the crab that fills evenly on the fillet, leaving a margin at the edges. Strictly lift the fillet and tie with the butcher string at 1½ incairs of 1½.
Let them come to the room temperature: Place the fillet in a baking tray on a grill or a pan covered with a sheet and let it rest at room temperature for 45 minutes.

Person cutting a large beef fillet on a wooden cutting board. — It starts about 1/2 ″ from the bottom with a sharp knife.

Cook the fillet:

Roast: Preheat the oven to 375 ° F. Place the fillet fillet stuffed on a grill on a pan. Road until the internal temperature reaches 125 degrees F per medium-rare, about 30-45 minutes.
Sear: In a hot cast iron pan, melt the butter and scald the fillet on all sides until golden brown, about 3 minutes per side.

Rest and serve:

Rest: Leave the fillet to rest for 10 minutes before cutting.
Serve: Cut into ½ -inch thick slices and serve immediately.

Stuffed and tied beef file on a sheet, seasoned and cooked, with visible scald.

Recipe variations

Cheese variations: He experiences different types of cheese in the filling, such as Swiss or Gouda for a different aromatic profile.
Revive it: Add a teaspoon of chopped chilli pepper to the crab mixture for a more spicy kick.
Fumalo: Add a new layer of flavor. Use ours Imperial recipe of smoked crab for the filling or ours smoked beef fillet As a guide for how to smoke this padded version.

Tips for the recipes of the beef fillet stuffed with crabs:

Butterfly the beef: Take your time when the butterfly makes the beef fillet. A firm hand and a sharp knife are crucial to thinly thinning the meat, which even guarantees cooking and filling.
Filling of crab: Make sure that the crab meat is well drained to prevent the filling from becoming too fradician and could also make the beef.
Protect the roll: Use the slaughter string to firmly tie the beef roll at 1 ½ inch intervals. This helps the fillet to maintain its shape and helps to cook uniform.
Temperature monitoring: Always use a meat thermometer To check the internal temperature of the fillet. Since the ovens can vary, this is the best way to ensure that the fillet is cooked perfectly. It is recommended not to cook this vehicle cut beyond, 135 ° F, for the maximum tenderness and flavor.
Rest time: Leave the beef to rest before cutting to keep the juices inside the meat, ensuring that it remains wet and tasty when served.

A fillet of beef stuffed with creamy crab meat is located on a plate with one side of broccoli.

How to serve

Serve these rich beef fillets rested crab with contours to integrate the luxurious filling. A fresh green salad or Roasted green beans Offer a light and crunchy contrast, while the potatoes crushed with garlic or roasted asparagus can complete the meal.

For a touch of elegance, consider a side of butter smoked mushrooms Or a simple risotto if you feel fantasy.

Wine match:

Combine this steep beef fillet with a crab with a complete corpulent Cabernet Sauvignon OR Merlot Complete its rich flavors without overwhelming the delicate filling of the crab.

Sliced beef fillet filled with crab filling, served with broccoli for children on an oval white plate with a wooden handle fork.

Leftovers and heating

Keep the leftovers wrapped strictly in a sheet or a hermetic container in the refrigerator for a maximum of 3 days.

To heat: Preheat the oven to 325. Wrap only the portion of which it is necessary to heat in a sheet and cook it for 10-12 minutes until it is heated.

This beef fillet stored crab will surely be a fulcrum to your next dinner or special treatment for a festive occasion, mixing the delicate flavors of the sea with the robustness of the meat for a truly gourmet meal.

Other beef fillet recipes

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Create a beef fillet filled with crab, combining tender beef with a rich imperial crab. This recipe guides you through the butterfly of the fillet, preparing the crab filling and reaching the perfect cook for medium rare.

Cooking methodsPrevent the screen from going to sleep

For the imperial filling of crab

Fill the crab

Add the butter to a small preheated saucepan over medium heat.
Add the chopped shallot and brown until it is soft, about 5 minutes.
Put aside to cool completely.
Once cooled, mix the crab meat, the Parmesan, the mayonnaise, the old salary, the shallot skipped in panko in a large bowl. Season with a pinch of salt and pepper to taste.

Butterfly the fillet

Remove the beef fillet from the package.
Using a sharp fillet knife, butterfly the fillet.
Start by inserting the tip of the knife at about ½ “above the lower part of the erybit and make long slices, almost through the other side. Leaving about ½” not aligned.
Fold the meat, like a book and repeat the process once again, organizing the fillet in a large thin flat surface of ½ “.

Fill the fillet

Spoon the crab fills with the center of the fillet and rewards in a uniform layer, about ¼ “thick on the fillet, leaving 1” of beef exposed on one end.
Roll the beef strongly, forming a narrow trunk, starting from the end that exposes itself while the butterfly. You will have the remaining filling.
Safely tie the fillet stuffed every 1 ½ “with the butcher string to keep it together and keep its shape.
Assign a large pan with a sheet and place a grid above.
Place the fillet on the rack and let it rest at room temperature for 45 minutes.

Roast the fillet stuffed

Preheat the oven at 375 °, adjusts the grill to the low medium position to easily slide the pan inside and outside.
Road the fillet for 30-45 minutes until the internal temperature reaches 125 degrees F.
Be careful when the thermometer probe is inserted to make sure it is inserted in the cow in cow in the most accurate results.
Remove the roast from the oven.

Sear

Preheated a large cast iron pan over medium-high heat until it smokes.
Add 4 tablespoons of butter to dissolve.
Using long calipers, add the fillet and burns quickly on all sides, only by color and consistency, about 3 minutes per side.

Rest, slice and serve the folded fillet of crab

Spoon any extra filling in a small cast iron pan and heat it under the grill while the fillet rests. Serve the extra imperial crab on the side.

Course: Main plan

Kitchen: American