Crab-Stuffed Beef Tenderloin with Béarnaise Bliss

In a bowl, combine mayonnaise, cracker crumbs, Parmesan, parsley, dry mustard, Old Bay seasoning, Worcestershire sauce, and lemon juice.
Gently fold in the crabmeat until well mixed, ensuring the crab is evenly distributed.
Step 2: Sear the Filets
Heat olive oil in a sauté pan over medium-high heat until it begins to shimmer.
Sear the filets for 5–6 minutes per side, ensuring they develop a rich, golden-brown crust.
Remove the steaks and let them cool on a rack for 15–20 minutes to allow the juices to redistribute.
Step 3: Stuff the Filets
Preheat your oven to 400°F (200°C) and arrange a wire rack inside a baking sheet.
Cut an “X” into the top of each filet to create a pocket for the stuffing. Carefully expand the pocket by snipping the tips of the “X”.
Stuff 1–2 Tbsp. of the crab filling into each pocket, then top with about ⅓ cup more filling to completely cover the steak.
Step 4: Roast and Serve
Roast the stuffed filets on the prepared baking sheet for 20 minutes for rare. Adjust the cooking time based on your preferred level of doneness.
Let the filets rest for 5 minutes before serving to allow the juices to settle.
Serve the stuffed filets with a generous drizzle of Béarnaise sauce for that extra touch of luxury.
Serving and Storage Tips