Ingredients for Crab Stuffed Filet Mignon With Whiskey Peppercorn Sauce
- 4 tablespoons olive oil
- 1/2 cup finely chopped onion
- Green Onions
- 4 cloves minced garlic
- 1/2 cup chopped celery
- Green Bell Pepper
- 1 cup shrimp stock (or chicken broth)
- Old Bay Seasoning
- Crabmeat
- Breadcrumbs
- 1/2 teaspoon Cajun seasoning (optional)
- 1 cup beef broth
- 2 tablespoons cracked black pepper
- 2 ounces (4 tablespoons) whiskey
- Heavy Cream
- Filet Mignon Steaks
- 8-10 slices bacon
- Salt And Black Pepper
- Garlic Clove
- 1/4 cup chopped shallot
- Cremini Mushrooms
- 1 tablespoon Dijon mustard
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Crab Stuffed Filet Mignon With Whiskey Peppercorn Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Crab Stuffed Filet Mignon With Whiskey Peppercorn Sauce
- **Make Crab Stuffing:**
- Heat 2 tablespoons olive oil in a large skillet over medium heat.
- Sauté 1/2 cup finely chopped onion, 1/4 cup chopped green onion, 2 cloves minced garlic, 1/2 cup chopped celery, and 1/2 cup chopped green bell pepper until tender (about 5 minutes).
- Stir in 1 cup shrimp stock (or chicken broth), 1/2 cup water, 1 teaspoon Old Bay seasoning, 1 pound lump crab meat, 1/2 cup panko bread crumbs, and 1/2 teaspoon Cajun seasoning (optional).
- Remove from heat and set aside to cool.
- **Prepare Peppercorn Sauce (Make Ahead):**
- In a small saucepan over medium heat, combine 1 cup beef broth and 2 tablespoons cracked black pepper.
- Simmer, stirring frequently, until reduced to 1 cup (about 10-15 minutes).
- Add 1 ounce (2 tablespoons) whiskey and 1 cup heavy cream.
- Continue simmering, stirring occasionally, until reduced to 1 cup (about 5-7 minutes).
- Remove from heat and set aside. This can be made a day ahead.
- **Prepare Steaks:**
- Preheat oven to 350°F (175°C).
- Slice a pocket into the side of each filet mignon (approximately 1.5-2 inches thick).
- Generously stuff each filet with the crab stuffing.
- Wrap each steak with 4-5 slices of bacon, securing with soaked toothpicks.
- Season steaks with salt and pepper to taste.
- Set aside.
- **Cook Steaks:**
- Heat 2 tablespoons olive oil in a large cast iron skillet over medium-high heat.
- Sauté 2 cloves minced garlic and 1/4 cup chopped shallot for 1 minute.
- Add 8 ounces sliced mushrooms and sauté until tender (about 5 minutes).
- Remove mushroom mixture from skillet and set aside.
- Place steaks in the skillet and cook to your desired doneness (about 3-5 minutes per side for medium-rare). You may need to transfer to a preheated oven for even cooking, depending on thickness of the steak.
- Remove steaks from skillet and keep warm.
- Deglaze the skillet with 1 ounce (2 tablespoons) whiskey, scraping up any browned bits.
- Reduce heat to low, stir in the prepared peppercorn sauce and 1 tablespoon Dijon mustard.
- Add the mushroom mixture and simmer until sauce thickens slightly.
- Remove toothpicks and bacon from steaks.
- Arrange steaks on a plate, top with the sauce and serve immediately.
- Serve with parsley egg noodles, rice, and your favorite vegetables. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
2g
Fat
189g
Carbs
2g
