Crab-Stuffed Beef Tenderloin

Name: Crab-Stuffed Beef Tenderloin
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 10
Cuisine: Global
Ingredients: 8 bacon strips; 118 milliliters Burgundy wine or beef broth; 1 teaspoon browning sauce, optional; 1 Tbsp butter; 1 teaspoon minced fresh parsley or 1/2 teaspoon dried parsley flakes; 2 Tbsps minced green onion; 2 teaspoons lemon juice; 510 grams pouches each) lump crabmeat; 1 kgs beef tenderloin roast; 1 teaspoon soy sauce; 1 Tbsp steak sauce; 1 teaspoon sugar; 237 milliliters water, divided

Crab-Stuffed Beef Tenderloin

Crab-Stuffed Beef Tenderloin might be just the main course you are searching for. Watching your figure? This gluten free recipe has 296 calories, 41g of protein, and 13g of fat per serving. This recipe serves 10. This recipe covers 26% of your daily requirements of vitamins and minerals. Head to the store and pick up lump crabmeat, beef tenderloin roast, browning sauce, and a few other things to make it today. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert. From preparation to the plate, this recipe takes about 1 hour and 10 minutes.

Instructions

In a large skillet, cook bacon over medium heat until cooked but not crisp.

Ingredients you will need

Bacon

Equipment you will use

Frying Pan

Remove to paper towels to drain.

Equipment you will use

Paper Towels

Make a lengthwise slit down the center of tenderloin to within 1/2 in. of bottom. Open meat so it lies flat. Mound crab over the center. Close tenderloin; tie at 2-in. intervals with kitchen string.

Ingredients you will need

Crab

Meat

Equipment you will use

Kitchen Twine

Place on a rack in a shallow roasting pan. Wrap bacon around meat.

Ingredients you will need

Bacon

Meat

Wrap

Equipment you will use

Roasting Pan

Combine 1/2 cup water, wine or broth and lemon juice; pour over beef.

Ingredients you will need

Lemon Juice

Broth

Water

Beef

Wine

Bake, uncovered, at 425° for 45-60 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°).

Ingredients you will need

Meat

Equipment you will use

Kitchen Thermometer

Oven

Remove meat to a serving platter. Cover and let stand for 10 minutes.

Ingredients you will need

Meat

Pour pan drippings and loosened brown bits into a saucepan. Skim fat. Stir in the onion, butter, steak sauce, soy sauce, browning sauce if desired, sugar and remaining water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in parsley. Slice tenderloin; serve with sauce.

Ingredients you will need

Steak Sauce

Soy Sauce

Parsley

Butter

Onion

Sauce

Sugar

Water

Equipment you will use

Sauce Pan

Frying Pan

Equipment

Ingredients

Servings:

bacon strips 118milliliters

Burgundy wine or beef broth 1teaspoon

browning sauce, optional 1Tbsp

butter 1teaspoon

minced fresh parsley or 1/2 teaspoon dried parsley flakes 2Tbsps

minced green onion 2teaspoons

lemon juice 510grams

pouches each) lump crabmeat 1kgs

beef tenderloin roast 1teaspoon

soy sauce 1Tbsp

steak sauce 1teaspoon

sugar 237milliliters

water, divided

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Hindsight Wines Chardonnay. It has 4.5 out of 5 stars and a bottle costs about 26 dollars.

Hindsight Wines Chardonnay

Our 2018 Chardonnay is sourced from vineyards in Carneros and Oak Knoll. Fermented in stainless steel, then aged three months on the lees in neutral French oak, the wine shows great acidity, weight and mouth-feel. This 100% Chardonnay shows acidity normally reserved for stainless only wines. This is a beautifully balanced Chardonnay.