ROAST TENDERLOIN WITH
JUMBO LUMP CRAB AND BEARNAISE SAUCE
Omaha Steakhouse Restaurant Recipe
1 pound jumbo lump crab
1 tablespoon vegetable oil
1/2 cup chopped shallots
3 tablespoon minced celery
2 teaspoons minced garlic
5 ounces chanterelle mushrooms, stems trimmed to 1/2 inch and sliced
salt and fresh ground black pepper
3 tablespoons minced green onions
2 tablespoons good quality dry white wine
1 tablespoon chopped fresh parsley leaves
2 teaspoons olive oil
1 center cut beef tenderloin, about 3 pounds, trimmed and butterflied lengthwise
steamed fresh, peeled asparagus
Bearnaise Sauce (recipe below)
2 tablespoons chopped shallots
4 sprigs fresh tarragon
1/2 cup dry vermouth
4 large egg yolks
1 cup melted unsalted clarified butter
1 teaspoon fresh squeezed tarragon leaves
1 tablespoon chopped fresh parsley
1/2 teaspoon kosher salt
pinch fresh ground white pepper
Tenderloin: In a large skillet, heat 1 teaspoon of the oil over medium high heat. Add the shallots and celery and cook, stirring until soft, about 2 minutes. Add the garlic and cook, stirring for 30 seconds. Add the mushrooms and a pinch each of salt and fresh ground pepper. Cook until the mushrooms give off their liquid, approximately 3 minutes. Add the green onions and stir. Add the wine. Increase the heat and cook until it has nearly all evaporated, a couple of minutes. Add the parsley and stir. Remove from the heat and let cool.
Spread the butterflied beef; cut side up, flat on a surface. Spread the vegetable mixture in a line across the meat, about 2 inches from the top leaving a 1/2 inch border on the sides. Lay the crab meat on top of the mixture, going across the beef. Pull the top flap over the crab meat and roll the meat over the stuffing, jellyroll fashion, and tuck in the ends. Tie with butchers twice about every 2 inches. Place in a large heavy roasting pan; rub on all sides with the remaining 2 teaspoons olive oil and season lightly with salt and freshly ground pepper. Place over medium high heat and sear the meat on all sides, about 6 minutes.
Place in the oven and roast to desired temperature, 30 to 35 minutes for medium rare. Transfer to a cutting board. Tent with foil and let rest for 10 minutes before carving. Remove the kitchen twine and slice 3/4 inch thick. Place on a platter, surround with the asparagus and drizzle with the
Bearnaise Sauce: In a small saucepan, combine the shallots, tarragon, white wine and vermouth.
Bring to a boil and cook until reduced to 2 tablespoons. Remove from the heat, strain and cool.
In the top of a double boiler, or in a metal bowl fitted over a pot of barely simmering water, the egg yolks and reduced wine until ribbons start to form.
Whisking constantly, drizzle in the melted butter a bit at a time until all the butter is added and the mixture is thick. Remove from the heat. Whisk in the lemon juice, chopped tarragon, parsley, salt and pepper. Adjust the seasoning to taste. Cover to keep warm until ready to serve.