Difficulty: Easy - for beginners
Serves: 10 servings
â€¢8 bacon strips
â€¢1 beef tenderloin roast (3 pounds)
â€¢3 pouches (6 ounces each) lump crabmeat
â€¢1 cup water, divided
â€¢1/2 cup Burgundy wine or beef broth
â€¢2 teaspoons lemon juice
â€¢2 tablespoons minced green onion
â€¢1 tablespoon butter
â€¢1 tablespoon steak sauce
â€¢1 teaspoon soy sauce
â€¢1 teaspoon browning sauce, optional
â€¢1 teaspoon sugar
â€¢1-1/2 teaspoons minced fresh parsley or 1/2 teaspoon dried parsley flakes
â€¢In a large skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain.
â€¢ Make a lengthwise slit down the center of tenderloin to within 1/2 in. of bottom. Open meat so it lies flat. Mound crab over the center. Close tenderloin; tie at 2-in. intervals with kitchen string.
â€¢ Place on a rack in a shallow roasting pan. Wrap bacon around meat. Combine 1/2 cup water, wine or broth and lemon juice; pour over beef.
â€¢ Bake, uncovered, at 425° for 45-60 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove meat to a serving platter. Cover and let stand for 10 minutes.
â€¢ Pour pan drippings and loosened brown bits into a saucepan. Skim fat. Stir in the onion, butter, steak sauce, soy sauce, browning sauce if desired, sugar and remaining water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in parsley. Slice tenderloin; serve with sauce. Yield: 10 servings.