HungryBastard.com

This recipe is a bit time consuming but very much worth the effort! Better than any high-end restaurant Filet Mignon I’ve ever had! It’s delicious –stuffed with crab, wrapped in bacon and topped with whiskey-peppercorn sauce. As you can see in the picture, we like ours fairly rare. We served it with salad and baked potato! Very STUFFED afterwards, but worth it!

Ingredients:

Crab Stuffing:

• 2 tbsp. olive oil
• 1 tsp. onion, minced
• 1 tsp. green onion, minced
• 1 tsp. garlic, minced
• 1 tsp. celery, minced
• 1 tsp. green bell pepper, minced
• 2 tbsp. water (or shrimp stock)
• 1 (6 oz) can crab meat, drained
• 2 tbsp. Italian bread crumbs
• 1/2 tsp. Cajun seasoning

Peppercorn Sauce:

• 1 1/4 c. beef broth
• 1 tsp. cracked black pepper
• 1 oz. whiskey
• 1 c. heavy cream

Steaks:

• 4 (6 oz.) filet mignon steaks
• 4 slices bacon, cooked lightly
• salt and cracked black pepper to taste
• 1 tbsp. olive oil
• 1 clove garlic, minced
• 1 tsp. shallot, minced
• 1 c. Crimini mushrooms, sliced (easily found in the produce section)
• 1 oz. whiskey
• 1 tsp. Dijon mustard

Directions:

1. Make crab stuffing: Heat 2 tbsp. olive oil in a large skillet. Saute onion, green onion, garlic, celery, and green pepper until tender. Stir in water (or 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 oz. whiskey and 1 c. cream. Continue simmering until reduced to 1 cup (about 20-30 minutes). 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 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. De glaze skillet with 1 oz. 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.