Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce

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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.

Submitted by SUEZINOHIO
Updated on June 7, 2022
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Prep Time:
1 hr
Cook Time:
30 mins
Total Time:
1 hr 30 mins
Servings:
4
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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 ¼ 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

  1. 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.

  2. 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 cream. Continue simmering until reduced to 1 cup. Remove from heat, and set aside.

  3. Prepare Steaks: Slice a pocket into the side of each steak, and stuff generously with crab stuffing. Wrap bacon around the 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.

  4. 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.

Cook's 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.

343 home cooks made it!

Nutrition Facts (per serving)

748 Calories
57g Fat
7g Carbs
41g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 748
% Daily Value *
Total Fat 57g 73%
Saturated Fat 25g 123%
Cholesterol 215mg 72%
Sodium 1175mg 51%
Total Carbohydrate 7g 2%
Dietary Fiber 1g 4%
Total Sugars 0g
Protein 41g 83%
Vitamin C 3mg 3%
Calcium 109mg 8%
Iron 4mg 24%
Potassium 706mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.