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Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce
Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce
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Prep Time:
60 minutes
Cook Time:
30 minutes
Total Time:
90 minutes
Indulgent filet mignon stuffed with crab, wrapped in bacon, and drizzled with whiskey-peppercorn sauce. Gourmet restaurant quality at home.
Ingredients:
  • 2 tablespoons olive oil
  • 1 teaspoon minced onion
  • 1 teaspoon minced green onion
  • 1 teaspoon minced garlic
  • 1 teaspoon minced celery
  • 1 teaspoon minced green bell pepper
  • 2 tablespoons shrimp stock or water
  • 1 (6 ounce) can crab meat, drained
  • 2 tablespoons bread crumbs
  • 1 teaspoon Cajun seasoning
  • 1.25 cups beef broth
  • 1 teaspoon cracked black pepper
  • 1 fluid ounce whiskey
  • 1 cup heavy cream
  • 4 (6 ounce) filet mignon steaks
  • 4 slices bacon, cooked lightly
  • salt and cracked black pepper to taste
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 teaspoon minced shallot
  • 1 cup crimini mushrooms, sliced
  • 1 teaspoon Dijon mustard
Instructions:
  • Prepare Crab Stuffing: In a large skillet, heat olive oil over medium heat. Cook the onion, green onion, garlic, celery, and green pepper until soft. Add shrimp stock, crab meat, bread crumbs, and Cajun seasoning, then mix well. Remove from heat and set aside.
  • To make the Peppercorn Sauce, in a small saucepan over medium heat, let beef broth and cracked black pepper simmer until they reduce to 1 cup, stirring occasionally. Stir in 1 ounce of whiskey and cream, then let it simmer until it reduces to 1 cup. Remove from heat and set aside.
  • Prepare Steaks: Make a pocket in each steak and fill generously with crab stuffing. Wrap with bacon, secure with toothpicks. Season with salt and pepper. Heat olive oil in a large cast iron skillet. Saute garlic and shallot for 1 minute, then add mushrooms and saute until tender. Set aside.
  • Sear steaks in skillet to your liking. Set aside. Deglaze skillet with 1 ounce of whiskey, then add peppercorn sauce, Dijon mustard, and mushroom mixture. Simmer until sauce thickens. Remove toothpicks and bacon from steaks, plate steaks, and generously pour sauce over the top.

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