Crab Stuffed Steak with a Bearnaise Sauce
Elevate your steak night to gourmet status with this indulgent Crab Stuffed Steak with Béarnaise Sauce recipe. Tender, thick-cut filet mignon steaks are stuffed with a luxurious mix of lump crab meat, cream cheese, and fresh herbs, then seared to perfection for a golden crust before finishing in the oven. Topped with a velvety, homemade béarnaise sauce infused with tarragon and white wine reduction, this dish is a showstopper worthy of special occasions. Perfectly balanced with rich seafood flavors and buttery steak, it’s a fine dining experience right in your kitchen. Ideal for date nights, celebrations, or when you simply want to wow your table!
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Recipe Information
Ingredients
- 4 pieces filet mignon steaks, thick cut
- 1 cup lump crab meat
- 3 tablespoons panko breadcrumbs
- 2 tablespoons cream cheese, softened
- 1 tablespoon green onion, finely chopped
- 1 tablespoon fresh parsley, minced
- 0.5 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 0.25 cup dry white wine
- 0.25 cup white wine vinegar
- 1 tablespoon shallot, minced
- 1 tablespoon fresh tarragon leaves, minced
- 3 large egg yolks
- 0.5 cup unsalted butter, melted
- 1 teaspoon lemon juice
- 1 teaspoon water
Instructions
Preheat your oven to 375°F (190°C).
Slice a pocket into each filet mignon steak, being careful not to cut all the way through. Set aside.
In a mixing bowl, combine the lump crab meat, panko breadcrumbs, cream cheese, green onion, parsley, garlic powder, and half the salt and pepper. Mix until well combined.
Stuff the crab mixture into the pocket of each steak. Use toothpicks to secure the opening if necessary.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Season the outside of the steaks with the remaining salt and pepper.
Sear each steak for 2-3 minutes on each side until browned but not fully cooked.
Transfer the skillet to the preheated oven and cook the steaks for 8-12 minutes, or until they reach your desired level of doneness.
While the steaks are cooking, prepare the bearnaise sauce. In a small saucepan, combine the white wine, white wine vinegar, shallot, and half the tarragon.
Bring the mixture to a simmer over medium heat until reduced by half, about 5 minutes. Strain the mixture and set aside.
Set up a double boiler or a heatproof bowl over a saucepan of simmering water. Add the egg yolks, lemon juice, and water to the bowl and whisk constantly until the mixture thickens, about 3-4 minutes.
Slowly drizzle in the melted butter while continuing to whisk until the sauce is smooth and emulsified.
Stir in the strained reduction and the remaining tarragon. Remove from heat and keep warm.
Remove the steaks from the oven and let them rest for 5 minutes. Carefully remove any toothpicks.
Plate the steaks and spoon the bearnaise sauce generously over the top. Serve immediately and enjoy!
Nutrition Facts
Calories |
2684 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.5 g | 246% | |
| Saturated Fat | 92.7 g | 464% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1329 mg | 443% | |
| Sodium | 3754 mg | 163% | |
| Total Carbohydrate | 25.8 g | 9% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.8 g | ||
| Protein | 192.8 g | 386% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 403 mg | 31% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 2699 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
