Ingredients: |
Ingredients: Crab Stuffing:
2 tbsp. minced garlic
1 tsp. minced red bell pepper
1 (6oz.) can crab meat, drained
1 tsp Cajun seasoning
1 tsp minced onion
1/2 stalk minced celery
2 tbsp. water
2 tbsp. bread crumbs
Peppercorn Sauce:
1 1/2 cups beef broth
1 fluid oz. whiskey
1 tsp cracked black pepper
1 cup heavy cream
Steaks:
4 filet mignon steaks ( sliced 1 1/2 " thick)
8 slices bacon
1 tbsp. olive oil
1 tsp minced shallot
1 fluid oz. whiskey
salt and cracked pepper to taste
1 clove garlic, minced
1 cup fresh mushrooms, sliced
1 tsp Dijon mustard
|
Directions: |
Directions:To make crab stuffing: Heat 2 tbsp olive oil in a skillet. Saute onion, garlic, celery and red pepper until tender. Stir in water, 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 pepper. Simmer until reduced to 1 cup, stirring frequently. Add 1 oz. 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 2 slices of bacon around each steak, making sure the stuffing is well covered with the bacon, and secure with toothpicks. Season to taste with salt and pepper, set aside. Heat olive oil in a large skillet over medium heat. Saute garlic and shallot for 1 minute. Stir in mushrooms, and saute until tender. Remove mushroom mixture and set a side. Place steaks in skillet and cook to desired doneness ( I only sear the steaks in the skillet, and then finish them on the grill).
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; arrange on plate and top with sauce. |
This recipe for Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce is from