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.
Ingredients
- olive oil: 2 Tbsp
- onion: 1 tsp (minced)
- green onion: 1 tsp (minced)
- garlic: 1 tsp (minced)
- celery: 1 tsp (minced)
- green bell pepper: 1 tsp (minced)
- shrimp stock or water: 2 Tbsp
- crab meat: 1 can (6 ounce can, drained)
- bread crumbs: 2 Tbsp
- Cajun seasoning: 1 tsp
- ¼ cups beef broth: 1 piece
- cracked black pepper: 1 tsp
- whiskey: 1 fl oz
- heavy cream: 1 cup
- filet mignon steaks: 4 piece (6 ounce)
- slices bacon, cooked lightly: 4 piece
- salt and cracked black pepper: (to taste)
- olive oil: 1 Tbsp
- clove garlic: 1 piece (minced)
- shallot: 1 tsp (minced)
- crimini mushrooms: 1 cup (sliced)
- whiskey: 1 fl oz
- Dijon mustard: 1 tsp
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
