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Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce
September 01, 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. Also, I like my bacon more crisping than soft so I precooked it to the soft-cooked stage before wrapping the filets. You might have to use two strips to wrap a filet if you do this because they have shrinked. The flavor is divine and if you do your prepwork ahead of time, it's worth the effort to put it on the table for company.