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Crab-Stuffed Beef Tenderloin, Cayman Style Recipe
Total time: 15 to 30 minutes
Preparation time: 5 minutesCooking time: 25 minutes
Difficulty: Easy
Chef's Note
An original idea from the restaurant at the Links at Safehaven, Grand Cayman Island
Ingredients
Ingredients for 4 servings
- 225 g Crabmeat
- 1 kg (2 1/4 lb.) Beef filet mignon
- 2 French shallots, minced
- 500 ml (2 cups) beef broth
- Olive oil and butter
- Salt and pepper
Method
- Make an incision in the centre of the tenderloin using a sharp knife; stuff the beef with the crabmeat;
- heat a little oil in a large pot or Dutch oven until very hot; sear the beef on all sides to seal in the juices;
- place into a preheated 200° C (400° F) oven for 20-25 minutes;
- melt the butter in a saucepan; when it begins to foam, add the chopped shallots and cook for 2 minutes; add the beef broth and let reduce gently for 20 minutes until thickened;
- season the beef with salt and pepper; slice and serve, passing the sauce separately.
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