• 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

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