Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce

Ingredients

• 2 filet mignon steaks, about 8 ounces each
• 1 cup cooked crab meat
• 1/4 cup diced onion
• 1/4 cup diced bell pepper
• 2 tablespoons butter
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon paprika
• 1/4 cup whiskey
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon freshly cracked black peppercorns
• 1/4 cup heavy cream
• Salt to taste

Directions

1. Preheat oven to 350°F.
2. In a medium skillet over medium heat, melt butter and sauté onion and bell pepper until softened, about 5 minutes.
3. Add crab meat, parsley, garlic powder, black pepper, cayenne pepper and paprika to the skillet and cook for 5 more minutes.
4. Remove skillet from heat and set aside.
5. Cut a pocket in each filet mignon and stuff each one with the crab mixture. Secure with toothpicks.
6. Place filets on a baking sheet and bake for 20 minutes, or until the internal temperature reaches 145°F.
7. In a small saucepan, combine whiskey, Worcestershire sauce, Dijon mustard and cracked black peppercorns. Bring to a simmer over medium heat and reduce until the liquid is almost gone, about 5 minutes.
8. Add heavy cream and reduce until the sauce is slightly thickened, about 5 minutes.
9. Season with salt and remove from heat.
10. Plate the filets and top with the whiskey peppercorn sauce.

Interesting Facts

• Filet mignon is a French term for “small fillet” and refers to a cut of beef from the small end of the tenderloin.
• The whiskey peppercorn sauce is a classic French-style sauce.
• Crab is a popular seafood that is high in protein, low in fat, and is an excellent source of vitamins and minerals.