Crab-Stuffed Filet Mignon with Silky Béarnaise Sauce: An Elegant and Flavorful Feast

In a mixing bowl, combine the crab meat, breadcrumbs, Parmesan cheese, chopped parsley, Dijon mustard, and melted butter. Season with a pinch of salt and pepper, mixing gently until all ingredients are well combined.
Prepare the Filet Mignon:

Using a sharp knife, create a pocket in the side of each filet mignon by carefully slicing into the thickest part of the steak. Be careful not to cut all the way through.
Stuff each filet with the crab mixture, packing it tightly inside the pocket. Use toothpicks to seal the openings if necessary.
Sear the Filet Mignon:

Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, sear the filets for 3-4 minutes on each side, until golden brown and caramelized.
Transfer the skillet to a preheated oven at 400°F (200°C) and roast the filets for 7-10 minutes (for medium-rare) or until the internal temperature reaches your desired level of doneness.
Make the Béarnaise Sauce:

In a small saucepan, combine the white wine vinegar, white wine, shallots, and tarragon. Simmer over medium heat until the liquid is reduced by half, about 4-5 minutes.
Strain the mixture into a heatproof bowl, discarding the solids.
In another bowl, whisk the egg yolks until light and slightly thickened. Gradually add the reduced wine mixture while whisking constantly.
Place the bowl over a double boiler or a heatproof bowl set over simmering water. Whisk continuously until the mixture thickens to a sauce-like consistency.
Slowly drizzle in the melted butter, whisking constantly until the sauce is smooth and silky. Season with salt and pepper to taste, and add a bit of lemon juice for extra brightness if desired.
Serve:

Remove the filet mignons from the oven and allow them to rest for a few minutes before serving.
Plate the steaks and drizzle generously with the warm Béarnaise sauce. Garnish with extra fresh tarragon, if desired.
Serving and Storage Tips: