Instructions
Step 1 Preheat your oven to 400°F (200°C). /nStep 2 In a bowl, mix crab meat, breadcrumbs, mayonnaise, Dijon mustard, garlic, lemon juice, parsley, salt, and pepper. /nStep 3 Slice the beef tenderloin lengthwise without cutting all the way through and open it like a book. /nStep 4 Spread the crab mixture evenly inside and tie the tenderloin with kitchen twine to secure. /nStep 5 Heat olive oil in a skillet over medium-high heat and sear the tenderloin on all sides until browned. /nStep 6 Transfer to the oven and roast for 25–30 minutes or until desired doneness. /nStep 7 In a heatproof bowl, whisk egg yolks, vinegar, and lemon juice over a double boiler until thickened. /nStep 8 Slowly whisk in melted butter until the sauce is smooth and creamy, then stir in tarragon. /nStep 9 Slice the tenderloin, drizzle with Béarnaise sauce, and serve.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F (150°C) to avoid overcooking. Béarnaise sauce is best made fresh, but can be gently reheated over low heat while whisking continuously.
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