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My review
Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce
9
SUEZINOHIO
"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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Ingredients
1 h 30 m servings 748Original recipe yields 4 servings
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Directions
{{model.addEditText}} Print- 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.
- 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.
- 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.
- 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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Footnotes
- Cook's Note:
- I often partially cook my filets in the pan, and finish them on the grill. This recipe works well with roasted red potatoes and a nice glass of wine.
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Reviews
Read all reviews 249299 Ratings
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Most helpful positive review
6/21/2007
This was an absolutely stunning recipe! Melt in your mouth delicious filet mignon with a cream sauce worthy of this excellent cut of meat. The crab stuffing was wonderful, not too over powerin...
Most helpful critical review
4/24/2003
I'm giving this recipe 2 stars (for time), flavor deserves 5. BEWARE! It takes much longer than 1 1/2 hours to make. Start it about 3 hours before you plan on serving (2 1/2 if you plan on ma...
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6/21/2007
This was an absolutely stunning recipe! Melt in your mouth delicious filet mignon with a cream sauce worthy of this excellent cut of meat. The crab stuffing was wonderful, not too over powerin...
9/1/2006
After reading many of the reviews, I made the following adjustments, made the crab stuffing (doubled) and the sauce the night before because it is time comsuming to waiting for it to reduce. Al...
4/24/2003
I'm giving this recipe 2 stars (for time), flavor deserves 5. BEWARE! It takes much longer than 1 1/2 hours to make. Start it about 3 hours before you plan on serving (2 1/2 if you plan on ma...
2/17/2005
This is the best recipe I have - I altered it a bit, which reduced the time it takes to prepare and the ingredients. Crab stuffing - sautee minced onion and red pepper, mix with crab meat, brea...
1/30/2011
I really wish I could give this 100 stars! I didn't make the crab stuffing but I'm rating this for the sauce. It was one of the best things I've ever made from this website. First, let me say...
3/5/2006
If you want to impress someone make this recipe. I used pork tenderloin and used bay spice in the stuffing that someone had mentioned. I broiled the stuffed filets to brown them and then finis...
3/12/2008
I have been wanting to try this recipe for some time now, but as others have said, you need to be able to allocate enough time to really do it right. I felt that overall, this dish isn't all th...
6/19/2005
I made this for Father's Day, 2005. Both my father and husband said this was one of the best meals they had ever had. My husband said he wished he could have "Tivoed" the dinner, it was just th...
6/27/2004
5 stars won't do this one justice if my husband had his way with it! Yes, the sauce does make the recipe, without a doubt. I think I'll be making this for my next dinner party. We served it w...