Crab Stuffed Filet Mignon with Whiskey Peppercorn Sauce
Elevate your dinner table with this luxurious recipe for Crab Stuffed Filet Mignon with Whiskey Peppercorn Sauce. Perfectly seared filet mignon steaks are generously stuffed with a decadent blend of lump crab meat, panko breadcrumbs, Dijon mustard, and fragrant garlic, creating a luscious surf-and-turf experience. Each tender steak is finished with an irresistibly creamy whiskey peppercorn sauce, made with bold cracked peppercorns, rich beef stock, and a splash of whiskey for a tantalizing depth of flavor. Ideal for special occasions or an indulgent night in, this impressive dish pairs perfectly with creamy mashed potatoes or tender roasted vegetables. With its elegant presentation and mouthwatering flavors, this recipe promises to make any meal unforgettable.
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Recipe Information
Ingredients
- 4 pieces Filet mignon steaks
- 1 cup Lump crab meat
- 2 tablespoons Panko breadcrumbs
- 2 tablespoons Mayonnaise
- 1 teaspoon Dijon mustard
- 2 cloves Garlic
- 1 tablespoon Fresh parsley
- 1 teaspoon Kosher salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1/3 cup Whiskey
- 1/2 cup Heavy cream
- 1/2 cup Beef stock
- 1 tablespoon Crushed black peppercorns
Instructions
Preheat your oven to 400°F (200°C).
Prepare the crab stuffing by combining the lump crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, minced garlic, and chopped parsley in a bowl. Mix well, then season with a pinch of salt and pepper.
Pat the filet mignon steaks dry with a paper towel. Using a sharp knife, make a small slit on the side of each steak to create a pocket for the stuffing.
Stuff each steak with the crab mixture, being careful not to overfill. Use toothpicks to secure the pocket if necessary.
Season the outside of the steaks with kosher salt and black pepper.
Heat the olive oil in a large oven-proof skillet over medium-high heat. Sear the steaks on both sides for 2-3 minutes until a golden crust forms.
Transfer the skillet to the preheated oven and cook the steaks to your desired doneness (about 6-8 minutes for medium-rare). Remove the steaks from the skillet, cover with foil, and let rest.
In the same skillet, over medium heat, melt the butter. Add the crushed black peppercorns and toast for 30 seconds.
Carefully pour in the whiskey and allow it to reduce by half, scraping the skillet to loosen any browned bits.
Add the beef stock and heavy cream, whisking to combine. Let the sauce simmer for 3-4 minutes until thickened.
Remove toothpicks from the steaks if used. Plate each filet mignon and spoon the whiskey peppercorn sauce over the top.
Serve immediately with your choice of sides, such as mashed potatoes or roasted vegetables.
Nutrition Facts
Calories |
3535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.2 g | 261% | |
| Saturated Fat | 75.9 g | 380% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1141 mg | 380% | |
| Sodium | 2976 mg | 129% | |
| Total Carbohydrate | 23.7 g | 9% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 1.2 g | ||
| Protein | 324.0 g | 648% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 295 mg | 23% | |
| Iron | 31.4 mg | 174% | |
| Potassium | 4603 mg | 98% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
