Crab-Stuffed Beef Tenderloin |
|
 |
Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 10 |
|
Here's a deliciously different way to serve surf and turf. It's an elegant entree that often appears on my Christmas dinner table. 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 |
Directions:
1. In a large skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain.
2. 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. 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. 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.
5. 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. Yield: 10 servings.
|
|