Crab stuffed filet mignon with whiskey peppercorn sauce

The name says it all, right?  Not kidding, gang, this dish is out-of-this-world delicious!  I mean, crab and filet mignon?  Who could NOT drool at the sound of this?

We like to use fat-free half and half in place of the whipping cream, just to save on the fat and calories.  It does not detract from the sauce at all.  And you could use baby bellas, button mushrooms, or even canned mushrooms if fresh are not available.  We also prefer to sear the steaks in the pan and then finish off on the grill.  And as for the stuffing, we *really* prefer to prepare it and keep it warm on the stove or in the oven, then serve it mounded on top or on the side.  The thought of unsafe meat juices combining with seafood makes us think unplesant stomach-bug thoughts. 

Meh, serve it however you like, it's your call.  It don't matter, it's awesome no matter how you do it!

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 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

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. Add1 ounce whiskey and 1 cup 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 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.