Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce

Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce

238
SUEZINOHIO 4

"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."

Ingredients

1 h 30 m {{adjustedServings}} servings 748 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 748 kcal
  • 37%
  • Fat:
  • 57.3 g
  • 88%
  • Carbs:
  • 6.7g
  • 2%
  • Protein:
  • 41.4 g
  • 83%
  • Cholesterol:
  • 215 mg
  • 72%
  • Sodium:
  • 1175 mg
  • 47%

Based on a 2,000 calorie diet

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Directions

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  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.

Footnotes

  • 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.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

238
  1. 287 Ratings

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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...

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...

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...