Crab-Stuffed Filet Mignon With Whiskey Peppercorn Sauce |
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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 4 |
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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. Make it we did and it was awesome! We made a few slight changes; personal preference!. Make the sauce the day ahead, it is too time consuming and is best out of the way. However, it IS worth the effort! It was fantastic! ;) Ingredients:
2 tablespoons olive oil |
1 teaspoon minced onion |
2 teaspoons minced green onions |
1 teaspoon minced garlic |
1 teaspoon minced celery |
1 teaspoon minced green bell pepper |
2 tablespoons shrimp stock or 2 tablespoons water or 2 tablespoons chicken broth |
1 pinch old bay seasoning (for the chicken stock or water) |
1 (6 ounce) can crabmeat, drained or 6 ounces fresh crabmeat, picked over |
2 tablespoons breadcrumbs (we used panko breadcrumbs) |
1 teaspoon cajun seasoning (we didn't use) |
1 1/4 cups beef broth |
1 teaspoon cracked black pepper |
1 fluid ounce whiskey |
1 cup heavy cream |
4 (6 ounce) filet mignon steaks |
8 slices bacon, cooked almost done |
salt and black pepper, to taste |
1 tablespoon olive oil |
1 garlic clove, minced |
1 teaspoon minced shallot |
1 cup cremini mushrooms or 1 cup white button mushrooms, sliced |
1 fluid ounce whiskey |
1 teaspoon dijon mustard |
Directions:
1. MAKE CRAB STUFFING:.
2. Heat 2 tablespoons olive oil in a large skillet.
3. Saute onion, green onion, garlic, celery, and green pepper until tender.
4. Stir in shrimp stock, water seasoned with Old Bay or chicken broth seasoned with Old Bay seasoning, crab meat, bread crumbs or Panko breadcrumbs, and Cajun seasoning, if using (optional).
5. Remove from heat, and set aside.
6. PREPARE PEPPERCORN SAUCE:.
7. In a small saucepan over medium heat, combine beef broth and cracked black pepper.
8. Simmer until reduced to 1 cup, stirring frequently. Add 1 ounce whiskey and 1 cup cream.
9. Continue simmering until reduced to 1 cup.
10. Remove from heat, and set aside. (Make this the day before).
11. PREPARE STEAKS:.
12. Slice a pocket into the side of each steak, and stuff generously with crab stuffing.
13. Wrap almost crispy bacon around side, and secure with soaked(to prevent from burning) toothpicks.
14. Season to taste with salt and pepper; set aside.
15. Heat olive oil in a large cast iron skillet over medium heat.
16. Saute garlic and shallot for 1 minute. Stir in mushrooms, and saute until tender.
17. Remove mushroom mixture, and set aside.
18. Place steaks in skillet, and cook to desired doneness.
19. Remove from skillet, and keep warm.
20. Deglaze skillet with 1 ounce whiskey.
21. Reduce heat, and stir in peppercorn sauce(that has been brought to room temperature) and Dijon mustard.
22. Add mushroom mixture, and reduce sauce until thickened.
23. Remove toothpicks and bacon from steaks, and arrange steaks on a plate.
24. Top with sauce and serve with parslied egg noodles or some rice dish and vegetables.
25. Serve with wine, of course.
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