Best Crab Stuffed Filet Mignon With Whiskey Peppercorn Sauce Recipes

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CRAB-STUFFED FILET MIGNON WITH WHISKEY PEPPERCORN SAUCE



Crab-Stuffed Filet Mignon With Whiskey Peppercorn Sauce image

Found on Allrecipes; submitted by Sue Z."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." Make it we did and it was awesome! We made a few slight changes; personal preference!. Make the sauce the day ahead, it is too time consuming and is best out of the way. However, it IS worth the effort! It was fantastic! ;)

Provided by Manami

Categories     Crab

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 24

2 tablespoons olive oil
1 teaspoon minced onion
2 teaspoons minced green onions
1 teaspoon minced garlic
1 teaspoon minced celery
1 teaspoon minced green bell pepper
2 tablespoons water or 2 tablespoons chicken broth
1 pinch Old Bay Seasoning (for the chicken stock or water)
1 (6 ounce) can crabmeat, drained or 6 ounces fresh crabmeat, picked over
2 tablespoons breadcrumbs (We used Panko breadcrumbs)
1 teaspoon cajun seasoning (We didn't use)
1 1/4 cups beef broth
1 teaspoon cracked black pepper
1 fluid ounce whiskey
1 cup heavy cream
4 (6 ounce) filet mignon steaks
8 slices bacon, cooked almost done
salt and black pepper, to taste
1 tablespoon olive oil
1 garlic clove, minced
1 teaspoon minced shallot
1 cup cremini mushrooms or 1 cup white button mushrooms, sliced
1 fluid ounce whiskey
1 teaspoon Dijon mustard

Steps:

  • 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.

Nutrition Facts : Calories 1092.2, Fat 92.7, SaturatedFat 37.9, Cholesterol 251.2, Sodium 1083.6, Carbohydrate 8.3, Fiber 0.6, Sugar 0.7, Protein 46.3

FILET MIGNON WITH WHISKEY CREAM SAUCE



Filet Mignon With Whiskey Cream Sauce image

For those that must sauce their filet but are not willing to sacrifice their good wine, this recipe is amazing. I would venture to say that it will meet, if not rival, your favorite restaurant's offerings. My recipe calls for cracked black pepper, but I also like to use coarsely chopped peppercorns as an alternative. Additionally, substituting toasted fennel seeds for the rosemary works very well. Cooking time is approximate.

Provided by Brianna Storer

Categories     Steak

Time 30m

Yield 2 serving(s)

Number Of Ingredients 12

2 (1/2 lb) beef tenderloin steak (about 1 pound total)
salt
1 tablespoon cracked black pepper
1 teaspoon rosemary
olive oil
butter
3/4 cup beef broth
1/2 teaspoon cracked black pepper
1/2 ounce whiskey
1/2 cup whipping cream
1/2 teaspoon stone ground mustard
1 tablespoon butter

Steps:

  • Bring filets to room temperature.
  • On a plate combine the pepper and rosemary.
  • Salt both sides of filets, then press one side into pepper mixture to form a crust.
  • In a very hot, heavy skillet add a little olive oil (this will keep the butter from burning) and butter (for flavor).
  • Sear filets until desired doneness is reached. (About 6 minutes on each side for large filets to reach medium rare.).
  • Remove to cutting board to rest for 5 to 10 minutes (this will allow time for the juices to redistribute and stay in the meat instead of on your plate).
  • For the sauce, combine broth and pepper. Reduce to half.
  • Add whiskey, cream and mustard; reduce to desired amount.
  • Remove from heat and swirl in butter. Allow to cool slightly to thicken.
  • Serve steaks whole or slice thinly and top with sauce.

CRAB-STUFFED FILET MIGNON



Crab-Stuffed Filet Mignon image

Here's a perfectly elegant entree for you and someone special. They'll be impressed with the flavor...you'll love that it's so fast and easy! -Shane Harris, Abingdon, Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 7

1/2 cup lump crabmeat, drained
2 tablespoons shredded Parmesan cheese
1 tablespoon chopped green onion
1 teaspoon butter, melted
2 beef tenderloin steaks (6 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a small bowl, combine the crabmeat, cheese, onion and butter., Sprinkle steaks with salt and pepper. Cut a horizontal slit through each steak to within 1/2 in. of the opposite side, forming a pocket. Fill with 1/2 cup crab mixture. Secure with kitchen string if necessary., Broil 4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes before serving.

Nutrition Facts : Calories 318 calories, Fat 14g fat (6g saturated fat), Cholesterol 113mg cholesterol, Sodium 506mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 45g protein.

CRAB-STUFFED FILET MIGNON WITH WHISKEY PEPPERCORN SAUCE RECIPE - (5/5)



Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce Recipe - (5/5) image

Provided by nealc1

Number Of Ingredients 26

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

Steps:

  • 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.

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