Crab-Stuffed Filet Mignon with Whiskey-Peppercorn Sauce
- Crab Stuffing:
- 2 Tbs. olive oil
- 1 tsp. minced onion
- 1 tsp. minced green onion
- 1 tsp. minced garlic
- 1 tsp. minced celery
- 1 tsp. minced green bell pepper
- 2 Tbs. shrimp stock or water
- 1 6 oz. can crab meat, drained
- 2 Tbs. bread crumbs
- 1 tsp. Cajun seasoning
- Peppercorn Sauce:
- 1 1/4 C. beef broth
- 1 tsp. cracked black pepper
- 1 oz. whiskey
- 1 C. heavy cream
- 4 6 oz. filet mignon steaks
- 4 slices bacon, cooked lightly
- Salt and cracked black pepper to taste
- 1 Tbs. olive oil
- 1 clove garlic, minced
- 1 tsp. minced shallot
- 1 C. crimini mushrooms, sliced
- 1 oz. whiskey
- 1 tsp. Dijon mustard
To make crab stuffing, heat 2 Tbs. olive oil in a large skillet. Sauté 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.
To prepare peppercorn sauce, in a small saucepan over medium heat, combine beef broth and cracked black pepper. Simmer until reduced to 1 C., stirring frequently. Add 1 oz. whiskey and 1 C. cream. Continue simmering until reduced to 1 C. Remove from heat, and set aside.
To 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.
Sauté garlic and shallot for 1 minute. Stir in mushrooms, and sauté 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 oz. 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.
Note: Partially cook the filets in the pan, and finish them on the grill. This recipe works well with roasted red potatoes and a nice glass of wine.
Yield: 4 servings