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.
Remove to paper towels to drain.
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.
Place on a rack in a shallow roasting pan. Wrap bacon around meat.
Combine 1/2 cup water, wine or broth and lemon juice; pour over beef.
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°).
Remove meat to a serving platter. Cover and let stand for 10 minutes.
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.
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.