Roasted Beef Tenderloin And King Crab Legs Recipe 45

MOUTHWATERING CRABMEAT PAN SEARED FILETS

Steps:

• Preheat an oven to 425 degrees F (220 degrees C). Toss the crabmeat in the melted and cooled butter. Set aside until ready to serve.
• Pat filets mignons dry and season with salt and pepper. Heat olive oil in large heavy skillet over medium-high heat until hot, but not smoking. Brown filets on both sides, about 3 minutes per side. Transfer filets to an oiled baking pan and roast in the middle of the preheated oven until they start to firm, and are reddish-pink and juicy in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Top each filet with the crabmeat and butter mixture.

CRAB-STUFFED BEEF TENDERLOIN

Steps:

• 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 thermometer should read 135°; medium, 140°; medium-well, 145°). 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.

ROASTED BEEF TENDERLOIN AND KING CRAB LEGS RECIPE - (4/5)

Steps:

• Fold the tapered end of the tenderloin underneath it and tie with kitchen string. If desired, marinate for 1 - 3 hours. Mix together all ingredients for the herb crust. Discard the marinade and remove the meat. Rub the herb crust mixture all over. Set aside for 20 minutes. Preheat oven to 400. Place crab legs in a large baking pan and add 1/2 inch of water. Cover with foil. In a large skillet, heat a little olive oil. Place the tenderloin in the skillet and sear on all sides. Transfer to oven to finish cooking, roasting until medium rare, about 30 more minutes. Place the covered crab legs in the oven at the same time. After 15 minutes, uncover the crab legs and brushe with melted butter. Cover again and cook 15 minutes more. Let the tenderloin rest before slicing. Serve with crab legs and melted butter for dipping on the side.