Crab-stuffed fillet with whisky peppercorn sauce
Crab-stuffed fillet with whisky peppercorn sauce
Crab-stuffed fillet with whisky peppercorn sauce
About this recipe: This is an elegant but easy recipe for fillet steak stuffed with crab, wrapped in bacon and topped with a whisky peppercorn sauce. It is a little time consuming, but actually easy to make. Impress your loved one or dinner guests with this recipe!
Ingredients
Serves: 4
- Crab stuffing
- 2 tablespoons olive oil
- 1 teaspoon minced onion
- 1 teaspoon minced spring onion
- 1 teaspoon minced garlic
- 1 teaspoon minced celery
- 1 teaspoon minced green pepper
- 2 tablespoons prawn stock or water
- 1 (170g) tin crab meat, drained
- 2 tablespoons breadcrumbs
- 1 teaspoon Cajun seasoning
- Peppercorn sauce
- 300ml beef stock
- 1 teaspoon cracked black pepper
- 30ml whisky
- 250ml double cream
- Steaks
- 4 (170g) fillet steaks
- 4 rashers streaky bacon, cooked lightly
- salt and cracked black pepper to taste
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 teaspoon minced shallot
- 100g crimini mushrooms, sliced
- 30ml whisky
- 1 teaspoon Dijon mustard
Method
Prep:1hr ›
Cook:30min ›
Ready in:1hr30min
- Make Crab Stuffing: Heat 2 tablespoons olive oil in a large frying pan. Saute onion, spring onion, garlic, celery and green pepper until tender. Stir in prawn stock or water, crab meat, breadcrumbs and Cajun seasoning. Remove from heat, and set aside.
- Prepare Peppercorn Sauce: In a small saucepan over medium heat, combine beef stock and cracked black pepper. Simmer until reduced to 250ml, stirring frequently. Add 30ml whisky and 250ml cream. Continue simmering until reduced to 250ml. 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 skewers. Season to taste with salt and pepper; set aside. Heat olive oil in a large cast iron frying pan 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 frying pan, and cook to desired doneness. Remove from frying pan, and keep warm. Deglaze frying pan with 30ml whisky. Reduce heat, and stir in peppercorn sauce and Dijon mustard. Add mushroom mixture, and reduce sauce until thickened. Remove skewers and bacon from steaks, and arrange steaks on a plate. Top with sauce.
Note
I often partially cook my fillets in the pan, and finish them on the barbecue. This recipe works well with roasted red potatoes and a nice glass of wine.
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Reviews & ratings
Average global rating:
(293)
Reviews in English (244)
delicious! Took a long time to prepare but the recipe was well written and easy to follow. Will make again. - 08 Sep 2012
This was an absolutely stunning recipe! Melt in your mouth delicious filet mignon with a cream sauce worthy of this excellent cut of meat. The crab stuffing was wonderful, not too over powering at all. I noticed a lot of complaints about prep time and had a few suggestions. Start by chopping all the ingredients first (the garlic etc) and have that all laid out and ready to go. For measuring the whiskey, it's convenient to use a medicine measurement. You know, like the ones that come on Pepto Bismol bottles. I measured all tsp and tblsp along with ounces in that one cup and it worked out great. I would definitely start the sauce first. You don't need to mess with it and it can bubble along and reduse itself while you prepare the other parts. Cook the bacon for a couple mins in between paper towels in the microwave to minimize mess and effort. Next and while the bacon cooks, start the stuffing and then get the steaks cooked. Once those are done, your sauce will be ready for the final touches. Working in that order, this recipe took less than 40mins start to finish. 5 Stars and thank you so much for sharing! - 21 Jun 2007 (Review from Allrecipes US | Canada)
After reading many of the reviews, I made the following adjustments, made the crab stuffing (doubled) and the sauce the night before because it is time comsuming to waiting for it to reduce. Also, I like my bacon more crisping than soft so I precooked it to the soft-cooked stage before wrapping the filets. You might have to use two strips to wrap a filet if you do this because they have shrinked. The flavor is divine and if you do your prepwork ahead of time, it's worth the effort to put it on the table for company. - 01 Sep 2006 (Review from Allrecipes US | Canada)
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