Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce

Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce

Edward Smith

Total Time

1 Hour 30 Minutes

Servings

Ingredients

CRAB STUFFING:2 tablespoons olive oil1 teaspoon finely chopped onion1 teaspoon finely chopped green onion1 teaspoon finely chopped garlic1 teaspoon finely chopped celery1 teaspoon finely chopped green pepper2 tablespoons shrimp stock or water1 (6 ounce) can crab meat, drained2 tablespoons bread crumbs1 teaspoon Cajun seasoningPEPPERCORN SAUCE:1 1/4 cups beef broth1 teaspoon cracked black pepper1 fluid ounce whiskey1 cup double creamSTEAKS:4 (6 ounce) fillet mignon steaks4 slices bacon, cooked lightlysalt and cracked black pepper to taste1 tablespoon olive oil1 clove finely chopped garlic1 teaspoon finely chopped shallot1 cup crimini mushrooms, sliced1 fluid ounce whiskey1 teaspoon Dijon mustard

Instructions

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.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.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. 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 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.

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