Crab-Stuffed Beef Tenderloin

• 8 bacon strips
• 1 beef tenderloin roast (3 pounds)
• 3 pouches (6 ounces each) lump crabmeat
• 1 cup water, divided
• 1/2 cup burgundy wine or beef broth
• 2 teaspoons lemon juice
• 2 tablespoons minced green onion
• 1 tablespoon butter
• 1 tablespoon steak sauce
• 1 teaspoon soy sauce
• 1 teaspoon browning sauce, optional
• 1 teaspoon sugar
• 1-1/2 teaspoons minced fresh parsley or 1/2 teaspoon dried parsley flakes

1. In a large skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain.
2. 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.
3. 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.
4. Bake, uncovered, at 425u0b0 for 45-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135u0b0; medium, 140u0b0; medium-well, 145u0b0). Remove meat to a serving platter. Cover and let stand for 10 minutes.
5. 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.

bacon, tenderloin, pouches, water, burgundy wine, lemon juice, green onion, butter, steak sauce, soy sauce, browning sauce, sugar, parsley

Taken from www.tasteofhome.com/recipes/crab-stuffed-beef-tenderloin/ (may not work)