crab-stuffed filet mignon with whiskey peppercorn sauce

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Servs: 4   Prep:   Cook:

"Delicious Filet Mignon stuffed with succulent crab, wrapped in bacon and topped with whiskey-peppercorn sauce. Time consuming, but just as good, if not better than any high-end restaurant recipe."

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  • add   PEPPERCORN SAUCE
  • add   1 fluid ounce whiskey
  • add   1 teaspoon Dijon mustard
  • add   2 tablespoons bread crumbs
  • add   2 tablespoons shrimp stock or water
  • add   1 clove garlic, minced
  • add   STEAKS:
  • add   1 teaspoon minced green bell pepper
  • add   1 cup crimini mushrooms, sliced
  • add   1 teaspoon minced celery
  • add   1 1/4 cups beef broth
  • add   1 fluid ounce whiskey
  • add   1 teaspoon minced shallot
  • add   4 slices bacon, cooked lightly
  • add   1 teaspoon minced onion
  • add   1 teaspoon minced garlic
  • add   1 cup heavy cream
  • add   1 teaspoon cracked black pepper
  • add   salt and cracked black pepper to taste
  • add   CRAB STUFFING:
  • add   4 (6 ounce) filet mignon steaks
  • add   2 tablespoons olive oil
  • add   1 tablespoon olive oil
  • add   1 (6 ounce) can crab meat, drained
  • add   1 teaspoon minced green onion
  • add   1 teaspoon Cajun seasoning

Instructions

  1. Make Crab Stuffing: Heat 2 tablespoons olive oil in a large skillet. Saute onion, green onion, garlic, celery, and green pepper until tender. Stir in shrimp stock, crab meat, bread crumbs, and Cajun seasoning. Remove from heat, and set aside.
  2. Prepare Peppercorn Sauce: In a small saucepan over medium heat, combine beef broth and cracked black pepper. Simmer until reduced to 1 cup, stirring frequently. Add1 ounce whiskey and 1 cup cream. Continue simmering until reduced to 1 cup. Remove from heat, and set aside.
  3. Prepare Steaks: Slice a pocket into the side of each steak, and stuff generously with crab stuffing. Wrap bacon around side, and secure with toothpicks. Season to taste with salt and pepper; set aside. Heat olive oil in a large cast iron skillet over medium heat. Saute garlic and shallot for 1 minute. Stir in mushrooms, and saute until tender. Remove mushroom mixture, and set aside.
  4. Place steaks in skillet, and cook to desired doneness. Remove from skillet, and keep warm. Deglaze skillet with 1 ounce whiskey. Reduce heat, and stir in peppercorn sauce and Dijon mustard. Add mushroom mixture, and reduce sauce until thickened. Remove toothpicks and bacon from steaks, and arrange steaks on a plate. Top with sauce.

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