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

Serve these crab-stuffed filet mignons with roasted vegetables, mashed potatoes, or a simple green salad for a full, luxurious meal.
Leftover filets can be stored in the refrigerator for up to 2 days. Reheat gently in the oven to avoid overcooking. The Béarnaise sauce should be made fresh, but leftovers can be stored in the fridge for 1-2 days and gently reheated.
Variants:

Lobster-Stuffed Filet Mignon: Replace the crab meat with lobster meat for a decadent twist.
Herb-Infused Béarnaise: Add additional fresh herbs like thyme or basil to the Béarnaise sauce for an extra layer of flavor.
Vegetarian Stuffing: For a vegetarian version, substitute the crab with sautéed mushrooms and spinach, and continue with the same stuffing process.
FAQ:

1. Can I use frozen crab meat for the stuffing?
Yes, you can use frozen crab meat, but make sure to thaw it properly and drain any excess liquid before mixing it into the stuffing.

2. How can I make the Béarnaise sauce ahead of time?
While it’s best served fresh, you can prepare the Béarnaise sauce in advance and store it in the refrigerator. To reheat, warm it gently over a double boiler or in the microwave, adding a little warm water or butter to restore its smooth texture.

3. What’s the best way to cook filet mignon to get it tender and juicy?
Filet mignon is best cooked to medium-rare or medium for optimal tenderness. Be sure not to overcook it, as filet mignon can dry out if cooked too long. Use a meat thermometer to ensure perfect doneness.

Crab-Stuffed Filet Mignon with Silky Béarnaise Sauce is a luxurious, show-stopping dish that pairs the delicate flavors of crab with the rich tenderness of filet mignon, topped with a smooth, flavorful Béarnaise sauce. It’s an ideal choice for a special dinner or a festive celebration!