Crab-Stuffed Filet Mignon with Whiskey

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
cup cream. Continue simmering until reduced to 1 cup. Remove
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
mushroom mixture, and reduce sauce until thickened. Remove
STEAKS:
Top with sauce.
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 to make Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce,
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

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

toothpicks and bacon from steaks, and arrange steaks on a plate.

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