Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce

Ingredients

Contains: milk, wheat, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat 2 tablespoons olive oil in a skillet over medium heat. Add the minced onion, green onion, celery and green bell pepper and cook 4 minutes until soft. Add the garlic and cook 1 minute more.

2. Stir in the shrimp stock or water, then remove from heat. Mix in the drained crab meat, bread crumbs and Cajun seasoning. Let the stuffing cool while you prepare the steaks.

3. Preheat the oven to 400°F (204°C). Cut a deep pocket in the side of each filet mignon and fill it with the crab stuffing. Secure each steak closed with toothpicks or kitchen twine.

4. Season the steaks with salt and cracked black pepper. Cook the bacon slices in a pan just until limp but not crisp, then wrap one slice around each steak and secure it.

5. Heat 1 tablespoon olive oil in an oven-safe skillet over high heat. Sear the steaks 2 minutes per side, then transfer the skillet to the oven and roast until the thickest part of the stuffing reaches 165°F (74°C), about 10 to 12 minutes. Rest 5 minutes.

6. While the steaks rest, use the same skillet over medium heat. Add the garlic clove, shallot and sliced crimini mushrooms and cook 4 minutes. Add 1 fluid ounce whiskey and let it bubble off.

7. Stir in the beef broth and cracked black pepper and simmer 8 minutes until reduced by about half. Add the heavy cream and Dijon mustard and simmer 5 minutes until slightly thickened.

8. Stir in the remaining 1 fluid ounce whiskey and simmer 1 minute. Remove the toothpicks or twine from the steaks and serve the steaks with the peppercorn sauce spooned over top.