Beef Tenderloin with Jumbo Lump Crab and Bernaise

Main Course

Recipe courtesy of Louisiana Kitchen & Culture

Serves 6 

  • 6 beef tenderloins, 6-8 oz each
  • olive oil, as needed
  • 2 teaspoons kosher salt
  • 4 teaspoons freshly ground black pepper
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons butter
  • 1 pound jumbo lump crab meat, picked over
  • 2 tablespoons finely minced parsley
  • 1 recipe Galatoire's Bernaise Sauce (click here)

Note: shown here topped with steamed asparagus.

Tenderloin with Jumbo Lump Crab

Tenderloin Lump Crab Bearnaise

Click image to enlarge



Thirty minutes prior to cooking, place beef tenderloin on a platter, season with salt, pepper, and thyme, and rub generously with olive oil. Cover and bring to room temperature.

Place a cast iron pan large enough to hold tenderloins over high heat; when hot, coat the bottom of the pan with olive oil. Sear tenderloin one side until browned, about 4 minutes. Turn and sear for 4 more minutes for rare. (If you prefer steaks less rare, place pan in preheated 425°F oven and cook to desired internal temperature, 135°F for medium rare, 145°F for medium, 155°F for medium well, over 160°F for well done.)

Remove tenderloins to a clean platter and allow to rest for ten minutes. In the same skillet, melt butter over medium heat. Add the jumbo lump crab meat and parsley and stir gently to combine. Heat through.

Top each steak with crabmeat mixture and pass the Bernaise Sauce at the table.



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