Crab-Stuffed Filet Mignon With Whiskey Peppercorn Sauce

Recipe by Manami
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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, 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).
  • Remove from heat, and set aside.
  • 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 1 cup cream.
  • Continue simmering until reduced to 1 cup.
  • Remove from heat, and set aside. (Make this the day before).
  • PREPARE STEAKS:
  • Slice a pocket into the side of each steak, and stuff generously with crab stuffing.
  • Wrap almost crispy bacon around side, and secure with soaked(to prevent from burning) 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.
  • 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(that has been brought to room temperature) 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 and serve with parslied egg noodles or some rice dish and vegetables.
  • Serve with wine, of course.
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