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Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce
February 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, bread crumbs, cajun seasoning to taste, a little lemon juice and mayo (until it's formable). I make the crab stuffing and stuff the filets the night before and then just pop them in the oven the next day when I'm making the dinner. On the sauce - to reduce the sauce to the thickness that is ideal, it will take over 30 minutes (to tell if it's ready, dip spoon in sauce and run your finger down back of the spoon - if the sauce recovers then it's not done). I also didn't do any of the bacon, shallots, mushrooms or mustard - kept it simple. It's great served with asparagus and roasted red potatoes quartered and blanched in olive oil w/ rosemary.