Regal Beef Tenderloin with Decadent Seafood Topping

 

Ingredients:

For the Beef Tenderloin:

2 lbs beef tenderloin, trimmed

2 tbsp olive oil

2 tsp kosher salt

1 tsp black pepper

1 tsp garlic powder

1 tsp fresh rosemary or thyme, finely chopped (optional)

2 tbsp unsalted butter

For the Decadent Seafood Topping:

6 oz lump crab meat (or chopped lobster tail, shrimp, or a mix)

2 tbsp unsalted butter

1 garlic clove, minced

¼ cup heavy cream

2 tbsp cream cheese

1 tbsp grated Parmesan (optional, for richness)

1 tsp lemon juice

1 tsp chopped parsley

Salt and pepper to taste

Dash of cayenne or Old Bay seasoning (optional)

 

Instructions:

1. Prepare the Beef Tenderloin:

Let the beef come to room temperature for 30 minutes before cooking.

Preheat oven to 425°F (220°C).

Rub beef with olive oil, then season with salt, pepper, garlic powder, and herbs.

Heat a large oven-safe skillet over medium-high heat. Sear the beef on all sides until browned (2–3 mins per side).

Add butter to the skillet, spoon over beef, then transfer to oven.

Roast for 20–25 minutes or until internal temp reaches:

125°F (52°C) for rare

130–135°F (54–57°C) for medium-rare

Remove from oven, tent with foil, and let rest 10–15 minutes.

2. Make the Seafood Topping:

In a small skillet, melt butter over medium heat.

Sauté garlic for 30 seconds.

Stir in heavy cream and cream cheese until smooth and slightly thickened.

Add crab meat (or seafood of choice), Parmesan, lemon juice, cayenne (if using), and season with salt and pepper.

Warm through gently — do not overcook.

Finish with chopped parsley.

3. Assemble & Serve:

Slice tenderloin into thick medallions.

Spoon warm seafood topping over each slice.

Garnish with extra herbs or a drizzle of butter, if desired.