Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce

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.

• Preparation Time: 60 mins
• Cooking Time: 30 mins
• Total Time: 1 hr 30 mins
• Calories: 748 Calories

Ingredients

• 1 cup heavy cream
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon minced garlic
• 1 teaspoon Cajun seasoning
• 1 teaspoon cracked black pepper
• 2 tablespoons bread crumbs
• 1 (6 ounce) can crab meat, drained
• 1 teaspoon minced green bell pepper
• 1 teaspoon minced onion
• 1 teaspoon Dijon mustard
• 1 teaspoon minced celery
• salt and cracked black pepper to taste
• 1 fluid ounce whiskey
• 4 (6 ounce) filet mignon steaks
• 1 ¼ cups beef broth
• 1 teaspoon minced shallot
• 1 teaspoon minced green onion
• 2 tablespoons shrimp stock or water
• 4 slices bacon, cooked lightly
• 1 cup crimini mushrooms, sliced

Recipe Instructions

Step 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.

Step 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. Add 1 ounce whiskey and cream. Continue simmering until reduced to 1 cup. Remove from heat, and set aside.

Step 3

Prepare Steaks: Slice a pocket into the side of each steak, and stuff generously with crab stuffing. Wrap bacon around the 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.

Step 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.