Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce
Total Time
1 Hour 30 Minutes
Servings
4
Ingredients
Instructions
1 Hour 30 Minutes
Servings
4
Ingredients
- CRAB STUFFING:
- 2 tablespoons olive oil
- 1 teaspoon finely chopped onion
- 1 teaspoon finely chopped green onion
- 1 teaspoon finely chopped garlic
- 1 teaspoon finely chopped celery
- 1 teaspoon finely chopped green pepper
- 2 tablespoons shrimp stock or water
- 1 (6 ounce) can crab meat, drained
- 2 tablespoons bread crumbs
- 1 teaspoon Cajun seasoning
- PEPPERCORN SAUCE:
- 1 1/4 cups beef broth
- 1 teaspoon cracked black pepper
- 1 fluid ounce whiskey
- 1 cup double cream
- STEAKS:
- 4 (6 ounce) fillet mignon steaks
- 4 slices bacon, cooked lightly
- salt and cracked black pepper to taste
- 1 tablespoon olive oil
- 1 clove finely chopped garlic
- 1 teaspoon finely chopped shallot
- 1 cup crimini mushrooms, sliced
- 1 fluid ounce whiskey
- 1 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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