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Crab-Stuffed Filet Mignon With Whiskey Peppercorn Sauce Recipe

Crab-Stuffed Filet Mignon With Whiskey Peppercorn Sauce Recipe

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Crab-Stuffed Filet Mignon With Whiskey Peppercorn Sauce

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Ingredients:

Serving

2 tbsp olive oil
1 tsp minced onion
2 tsp minced green onions
1 tsp minced garlic
1 tsp minced celery
1 tsp minced green bell pepper
2 tbsp shrimp stock or 2 tbsp water or 2 tbsp chicken broth
1 pinch old bay seasoning (for the chicken stock or water)
1 (6 oz) can crabmeat, drained or 6 oz fresh crabmeat, picked over
2 tbsp breadcrumbs (we used panko )
1 tsp cajun seasoning (we didn'tsp use)
1 1/4 cups beef broth
1 tsp cracked black pepper
1 fl oz whiskey
1 cup heavy cream
4 (6 oz) filet mignon steaks
8 slices bacon , cooked almost done
salt and black pepper , to taste
1 tbsp olive oil
1 garlic clove, minced
1 tsp minced shallot
1 cup cremini mushrooms
1 fl oz whiskey
1 tsp 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, water seasoned with Old Bay or chicken broth seasoned with Old Bay seasoning, crab meat, bread crumbs or Panko breadcrumbs, and Cajun seasoning, if using (optional).
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. Add 1 ounce whiskey and 1 cup cream.
Continue simmering until reduced to 1 cup.
Remove from heat, and set aside. (Make this the day before).
PREPARE STEAKS:.
Slice a pocket into the side of each steak, and stuff generously with crab stuffing.
Wrap almost crispy bacon around side, and secure with soaked(to prevent from burning) 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(that has been brought to room temperature) 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 and serve with parslied egg noodles or some rice dish and vegetables.
Serve with wine, of course.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	722.1 Kcal (3023 kJ)
Calories from fat	462.95 Kcal
		% Daily Value*
Total Fat	51.44g	79%
Cholesterol	141.34mg	47%
Sodium	868.29mg	36%
Potassium	472.01mg	10%
Total Carbs	36.93g	12%
Sugars	29.04g	116%
Dietary Fiber	0.88g	4%
Protein	28.07g	56%
Vitamin C	4.2mg	7%
Iron	85.2mg	474%
Calcium	123.5mg	12%

Amount Per 100 g
Calories	237.64 Kcal (995 kJ)
Calories from fat	152.36 Kcal
		% Daily Value*
Total Fat	16.93g	79%
Cholesterol	46.52mg	47%
Sodium	285.75mg	36%
Potassium	155.34mg	10%
Total Carbs	12.15g	12%
Sugars	9.56g	116%
Dietary Fiber	0.29g	4%
Protein	9.24g	56%
Vitamin C	1.4mg	7%
Iron	28.1mg	474%
Calcium	40.6mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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