AllenOK
Executive Chef
Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce
Yields: 4 servings
A 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. Note: You can partially cook the filets in the pan, and finish them on the grill. This recipe works well with roasted red potatoes and a nice glass of wine.
For the crab stuffing:
2 T olive oil
1 t minced onion
1 t minced green onion
1 t minced garlic
1 t minced celery
1 t minced green bell pepper
2 T shrimp stock or water
One 6 oz can crab meat, drained
2 T bread crumbs
1 t Cajun seasoning
For the peppercorn sauce:
1 ¼ c beef broth
1 t cracked black pepper
2 T whiskey
1 c heavy cream
For the steaks:
four 6 oz filet mignon steaks
4 slices bacon, cooked lightly
salt and cracked black pepper to taste
1 T olive oil
1 T garlic, minced
1 t minced shallot
1 c crimini mushrooms, sliced
2 T whiskey
1 t Dijon mustard
To make the crab stuffing: Heat the olive oil in a large skillet. Sauté onion, green onion, garlic, celery, and green pepper until tender. Stir in shrimp stock, crab meat, bread crumbs, and Cajun seasoning. Remove from the heat, and set aside.
To prepare the peppercorn sauce: In a small saucepan over medium heat, combine beef broth and cracked black pepper. Simmer until reduced to 1 c, stirring frequently. Add the whiskey and cream. Continue simmering until reduced to 1 c. Remove from heat, and set aside.
To prepare the 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. Sauté garlic and shallot for 1 minute. Stir in mushrooms, and sauté 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 the remaining 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.
Yields: 4 servings
A 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. Note: You can partially cook the filets in the pan, and finish them on the grill. This recipe works well with roasted red potatoes and a nice glass of wine.
For the crab stuffing:
2 T olive oil
1 t minced onion
1 t minced green onion
1 t minced garlic
1 t minced celery
1 t minced green bell pepper
2 T shrimp stock or water
One 6 oz can crab meat, drained
2 T bread crumbs
1 t Cajun seasoning
For the peppercorn sauce:
1 ¼ c beef broth
1 t cracked black pepper
2 T whiskey
1 c heavy cream
For the steaks:
four 6 oz filet mignon steaks
4 slices bacon, cooked lightly
salt and cracked black pepper to taste
1 T olive oil
1 T garlic, minced
1 t minced shallot
1 c crimini mushrooms, sliced
2 T whiskey
1 t Dijon mustard
To make the crab stuffing: Heat the olive oil in a large skillet. Sauté onion, green onion, garlic, celery, and green pepper until tender. Stir in shrimp stock, crab meat, bread crumbs, and Cajun seasoning. Remove from the heat, and set aside.
To prepare the peppercorn sauce: In a small saucepan over medium heat, combine beef broth and cracked black pepper. Simmer until reduced to 1 c, stirring frequently. Add the whiskey and cream. Continue simmering until reduced to 1 c. Remove from heat, and set aside.
To prepare the 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. Sauté garlic and shallot for 1 minute. Stir in mushrooms, and sauté 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 the remaining 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.
