Name: Crab-Stuffed Beef Tenderloin
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 8 bacon strips -; 1 beef tenderloin roast (3 pounds) -; 3 pouches (6 ounces each) lump crabmeat -; 1 cup water, divided -; 1/2 cup burgundy wine or beef broth -; 2 teaspoons lemon juice -; 2 tablespoons minced green onion -; 1 tablespoon butter -; 1 tablespoon steak sauce -; 1 teaspoon soy sauce -; 1 teaspoon browning sauce, optional -; 1 teaspoon sugar -; 1-1/2 teaspoons minced fresh parsley or 1/2 teaspoon dried parsley flakes -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Crab-Stuffed Beef Tenderloin

1. 8 bacon strips -

2. 1 beef tenderloin roast (3 pounds) -

3. 3 pouches (6 ounces each) lump crabmeat -

4. 1 cup water, divided -

5. 1/2 cup burgundy wine or beef broth -

6. 2 teaspoons lemon juice -

7. 2 tablespoons minced green onion -

8. 1 tablespoon butter -

9. 1 tablespoon steak sauce -

10. 1 teaspoon soy sauce -

11. 1 teaspoon browning sauce, optional -

12. 1 teaspoon sugar -

13. 1-1/2 teaspoons minced fresh parsley or 1/2 teaspoon dried parsley flakes -

How to cook deliciously - Crab-Stuffed Beef Tenderloin

1. Stage

In a large skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain.

2. Stage

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.

3. Stage

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.

4. Stage

Bake, uncovered, at 425° for 45-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove meat to a serving platter. Cover and let stand for 10 minutes.

5. Stage

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.