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Crab Stuffed Filet Mignon with a whisky Peppercorn sauce

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  • Crab Stuffed Filet Mignon with a whisky Peppercorn sauce

    INGREDIENTS:
    CRAB STUFFING:
    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 1/4 cups beef broth
    1 teaspoon cracked black pepper
    1 fluid ounce whiskey
    1 cup heavy cream

    STEAKS:
    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


    DIRECTIONS:
    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.
    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. Add1 ounce 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 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. Saute garlic and shallot for 1 minute. Stir in mushrooms, and saute 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 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.


    Note:

    I often partially cook my filets in the pan, and finish them on the grill. This recipe works well with roasted red potatoes and a nice glass of wine.
    Life is all about a$$; you're either covering it, laughing it off, kicking it, kissing it, busting it, trying to get a piece of it, behaving like one, or you live with one.
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