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 Details
Prep Time: 1 hr
Cook Time: 30 mins
Total Time: 1 hr 30 mins
Servings: 4
Ingredients
- 2 tablespoons olive oil
- 1 teaspoon minced onion
- 1 teaspoon minced green onion
- 1 teaspoon minced garlic
- 1 teaspoon minced celery
- 1 teaspoon minced green bell pepper
- 2 tablespoons shrimp stock or water
- 1 (6 ounce) can crab meat, drained
- 2 tablespoons bread crumbs
- 1 teaspoon Cajun seasoning
Steps
- 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 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 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.
- 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.
