Crab-Stuffed Beef Tenderloin with Béarnaise Bliss

Serving: Serve with a side of roasted vegetables or mashed potatoes for a well-rounded meal.
Storage: Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven to maintain the texture.
Variations
Sauce Alternatives: You can substitute Béarnaise sauce with a rich Hollandaise sauce for a different creamy flavor.
Stuffing Variations: Try adding sautéed spinach or mushrooms to the crab stuffing for additional flavor and texture.
FAQ
1. Can I use a different cut of beef?
Yes, you can substitute filet mignon with ribeye steaks or sirloin, though they may require slightly longer cooking times.

2. Can I make the stuffing ahead of time?
Yes, the crab stuffing can be made up to 1 day in advance and stored in the fridge. Stuff the steaks just before roasting.

3. How do I know when my steak is done?
Use a meat thermometer to check the internal temperature. For rare, aim for 125°F, for medium-rare 130°F, and for medium 140°F. Let the steak rest for 5 minutes before slicing.

Enjoy this indulgent, restaurant-worthy dish!