Filet Mignon Filled with Crab and Finished with Whiskey-Peppercorn Sauce

Ingredients List

Crab Filling:

• 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

Peppercorn Sauce:

• 1 ¼ cups beef broth

• 1 teaspoon cracked black pepper

• 1 fluid ounce whiskey

• 1 cup heavy cream

Beef Cuts:

• 4 (6 ounce) filet mignon steaks

• 4 slices bacon, cooked lightly

• salt and cracked black pepper to taste

• 1 tablespoon olive oil

• 1 clove garlic, minced

• 1 teaspoon minced shallot

• 1 cup crimini mushrooms, sliced

• 1 fluid ounce whiskey

• 1 teaspoon Dijon mustard

Instructions

1. Make Crab Filling: Heat 2 tablespoons of olive oil in a large skillet. Sauté the onion, green onion, garlic, celery, and bell pepper until softened. Stir in shrimp stock, crab meat, breadcrumbs, and Cajun seasoning. Remove from heat and set aside.

2. Prepare the Peppercorn Sauce: In a small saucepan over medium heat, combine beef broth and cracked black pepper. Simmer until it reduces to 1 cup, stirring often. Add 1 ounce of whiskey and cream. Continue to simmer until reduced to 1 cup. Remove from heat and set aside.

3. Prepare the Steaks: Slice a pocket into the side of each steak, then stuff generously with the crab mixture. Wrap each steak with bacon and secure with toothpicks. Season with salt and pepper to taste and set aside. Heat olive oil in a large cast-iron skillet over medium heat. Sauté garlic and shallot for 1 minute. Add mushrooms and sauté until tender. Remove mushroom mixture and set aside.

4. Cook the Steaks: Place the steaks in the skillet and cook to your desired doneness. Remove from skillet and keep warm. Deglaze the skillet with 1 ounce of whiskey. Lower the heat and stir in the peppercorn sauce and Dijon mustard. Add the mushroom mixture and simmer the sauce until thickened. Remove the toothpicks and bacon from the steaks, plate them, and pour the sauce over the top.

Chef's Tip:

I like to sear my filets partially in the pan and finish them off on the grill. This dish pairs wonderfully with roasted red potatoes and a good glass of wine.

Nutritional Information (per serving)