Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce
Recipe by SUEZINOHIO
"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."
Ingredients:
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CRAB STUFFING:
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2 tablespoons olive oil
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1 teaspoon minced onion
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1 teaspoon minced green onion
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1 teaspoon minced garlic
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1 teaspoon minced celery
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1 teaspoon minced green bell pepper
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2 tablespoons shrimp stock or water
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1 (6 ounce) can crab meat, drained
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2 tablespoons bread crumbs
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1 teaspoon Cajun seasoning
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PEPPERCORN SAUCE
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1 1/4 cups beef broth
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, 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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