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!
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.
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)