CRAB-STUFFED FILET MIGNON WITH WHISKEY PEPPERCORN SAUCE
Delicious filet mignon stuffed with succulent crab, wrapped in bacon and topped with whiskey-peppercorn sauce. Time consuming, but just as good, if not better than any high-end restaurant recipe.
Provided by SUEZINOHIO
Categories Meat and Poultry Recipes Beef Steaks Filet Mignon Recipes
Time 1h30m
Yield 4
Number Of Ingredients 23
Steps:
- 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 cup cream. Continue simmering until reduced to 1 cup. 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 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 mushroom mixture, and reduce sauce until thickened. Remove toothpicks and bacon from steaks, and arrange steaks on a plate. Top with sauce.
Nutrition Facts : Calories 748.4 calories, Carbohydrate 6.7 g, Cholesterol 215.4 mg, Fat 57.3 g, Fiber 1 g, Protein 41.4 g, SaturatedFat 24.6 g, Sodium 1175.4 mg, Sugar 0.4 g
CRAB-STUFFED FILET MIGNON WITH WHISKEY PEPPERCORN SAUCE
Found on Allrecipes; submitted by Sue Z."Delicious Filet Mignon stuffed with succulent crab, wrapped in bacon and topped with whiskey-peppercorn sauce. Time consuming, but just as good, if not better than any high-end restaurant recipe." Make it we did and it was awesome! We made a few slight changes; personal preference!. Make the sauce the day ahead, it is too time consuming and is best out of the way. However, it IS worth the effort! It was fantastic! ;)
Provided by Manami
Categories Crab
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- 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, water seasoned with Old Bay or chicken broth seasoned with Old Bay seasoning, crab meat, bread crumbs or Panko breadcrumbs, and Cajun seasoning, if using (optional).
- 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. Add 1 ounce whiskey and 1 cup cream.
- Continue simmering until reduced to 1 cup.
- Remove from heat, and set aside. (Make this the day before).
- PREPARE STEAKS:.
- Slice a pocket into the side of each steak, and stuff generously with crab stuffing.
- Wrap almost crispy bacon around side, and secure with soaked(to prevent from burning) 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(that has been brought to room temperature) 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 and serve with parslied egg noodles or some rice dish and vegetables.
- Serve with wine, of course.
Nutrition Facts : Calories 1092.2, Fat 92.7, SaturatedFat 37.9, Cholesterol 251.2, Sodium 1083.6, Carbohydrate 8.3, Fiber 0.6, Sugar 0.7, Protein 46.3
CRAB AND SHIITAKE-STUFFED FILET MIGNON WITH DIVER SCALLOPS WRAPPED IN PERUVIAN PURPLE POTATO NETS AND BEARNAISE SAUCE
Steps:
- Heat the oil in a saute pan over medium-high heat. Add the mushrooms, shallot and celery, season with salt and pepper and saute until soft and tender, about 8 minutes.
- Add the garlic, marjoram, oregano and parsley and cook, stirring, for 1 minute. Remove from heat and let cool. Fold the crabmeat and bread crumbs into the cooled mushroom mixture and transfer to the bowl of a food processor. Pulse until the ingredients are finely chopped and fully incorporated, about 30 seconds. Set aside.
- Heat broiler.
- Cut a 2-inch horizontal incision in the center of each filet, being careful not to slice the steaks in half, to form a pocket for stuffing. Stuff equal parts of the mushroom dressing into each steak. Pour the coarse pepper onto a flat surface and roll the edges of the steaks on them to coat. Wrap 2 slices of bacon around each steak and fasten them with a toothpick to prevent them from slipping during cooking.
- Melt the butter in a cast iron skillet over medium-high heat.
- Place the steaks in the skillet and sear until browned, about 1 minute on each side. Transfer the skillet to the broiler and cook until medium-well, 2 to 4 minutes. Remove steaks from skillet and let stand for 5 minutes. Return the skillet to a stovetop burner over medium heat. Place the scallops in the skillet and sear until cooked through, about 2 minutes on each side. Remove from heat and set aside.
- To serve, place 2 tablespoons of the Bearnaise Sauce in the center of a round plate.
- Place a steak in the center of the plate and place 2 more tablespoons of Bearnaise Sauce on top. Place a scallop atop the steak and cover with a Purple Potato Nest. Sprinkle with chives and serve.
- Combine the tarragon, shallot and vinegar together in a small saucepan over high heat. Bring the mixture to a boil and cook until liquid reduces by 50 percent. Remove from heat and set aside. Whisk the egg yolks together in a double boiler over medium heat until they become pale and double in volume, 3 to 4 minutes. Whisk in the butter, 1 tablespoon at a time, until all of the butter is incorporated. Strain the liquid from the shallot mixture into the sauce and whisk until all of the ingredients are fully incorporated. Season with salt and pepper and serve immediately.
- Purple Potato Nest: Heat the oil at 350 degrees F in a fryer or large pot.
- Use a roto-slicer to cut the potatoes into 4 continuous noodle-like strands. Place the potato strands in the oil, 1 strand at a time and fry until crispy, using a spider to keep the potatoes in a bunch, 1 to 2 minutes. Remove from oil and drain on paper towels. Season with salt and serve.
STUFFED CRAB
Steps:
- In a skillet over low heat melt the butter, add the onion, yellow pepper, fennel, and garlic.
- Season with salt and pepper. Cook slowly for about 6 minutes until all are tender, transfer mixture to a bowl, add bread crumbs, and allow to cool.
- Preheat oven to 375 degrees F.
- When cooled add crab meat, mayonnaise, lemon zest, lemon juice, tarragon, parsley, scallions, and season with salt and pepper, to taste. Mix the ingredients well and stuff the shells. Bake for 25 minutes until warmed through.
- Note: the crabs should be poached in a court boullion made with 2 quarts water, 1 chopped carrot, 1 chopped yellow onion, and 1 chopped celery stalk boiled with 1/2 teaspoon each black peppercorns and coriander seeds. Bring the mixture to a boil and after 10 minutes, add 1 lemon, thinly sliced. Let boil for 10 more minutes, salt the water, and poach the crabs.
CRAB-STUFFED BEEF TENDERLOIN
Here's a deliciously different way to serve surf and turf. It's an elegant entree that often appears on my Christmas dinner table.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain., Make a lengthwise slit down the center of tenderloin to within 1/2 in. of bottom. Open meat so it lies flat. Mound crab over the center. Close tenderloin; tie at 2-in. intervals with kitchen string., Place on a rack in a shallow roasting pan. Wrap bacon around meat. Combine 1/2 cup water, wine or broth and lemon juice; pour over beef. , Bake, uncovered, at 425° for 45-60 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove meat to a serving platter. Cover and let stand for 10 minutes. , Pour pan drippings and loosened brown bits into a saucepan. Skim fat. Stir in the onion, butter, steak sauce, soy sauce, browning sauce if desired, sugar and remaining water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in parsley. Slice tenderloin; serve with sauce.
Nutrition Facts :
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