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 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 :
CRAB-STUFFED FILET MIGNON
Here's a perfectly elegant entree for you and someone special. They'll be impressed with the flavor...you'll love that it's so fast and easy! -Shane Harris, Abingdon, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the crabmeat, cheese, onion and butter., Sprinkle steaks with salt and pepper. Cut a horizontal slit through each steak to within 1/2 in. of the opposite side, forming a pocket. Fill with 1/2 cup crab mixture. Secure with kitchen string if necessary., Broil 4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes before serving.
Nutrition Facts : Calories 318 calories, Fat 14g fat (6g saturated fat), Cholesterol 113mg cholesterol, Sodium 506mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 45g protein.
CRAB-STUFFED FILET MIGNON WITH WHISKEY PEPPERCORN SAUCE RECIPE - (5/5)
Provided by nealc1
Number Of Ingredients 26
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.
CRAB STUFFED OSTRICH/BEEF FILLET WITH A PEPPERCORN SAUCE
I went to fish market a couple of weeks back to buy some king crab legs and oysters to make oysters kilpatrick to start followed by crab stuffed ostrich. This is what I had on hand, but this recipe would also work great with beef. Anyway I did not realise how much meat would come from just two legs, and I ended up making crab topped oysters instead of kilpatrick and still had enough to make creamy crab pasta for the kids and still had loads left for the ostrich. You can see from the photos just how large ther were. I am going to have to guess the amount of crab I used for the stuffing. The total weight of the legs with shell on was 880 grams, and after removing meat I was able to make three different things, so I did get quite a lot. This is a very elegant and quite expensive meal so it is one for a dinner party or special occasion. I have said 3-4 servings depending on appetites, if serving as part of a meal with several courses then definitely 4 and maybe even 5.
Provided by The Flying Chef
Categories Crab
Time 1h40m
Yield 3-4 serving(s)
Number Of Ingredients 26
Steps:
- Heat oil in a pan add onions, garlic and celery cook a few minutes to soften celery and onion, add stock, seasoning, water, breadcrumbs, parsley and crab meat stir to combine, remove from heat.
- Slice the ostrich or beef down the centre lengthwise being careful not to cut all the way through. Open out and using a meat mallet flatten, unti,l more or less of equal thickness.
- Spread crab stuffing down one half of meat, fold the other half over and secure with kitchen string at close intervals to form a roll shape. Heat some olive oil in a pan sear meat on all sides.
- Remove and transfer to a lightly oiled ovenproof dish lay the 5 slices of pancetta over the top and cook in pre-heated oven 180ºC for about 35-40 Min's for medium rare to medium.
- Allow to rest before carving.
- Sauce.
- De glaze the same pan you seared the meat in with 2 tablespoons whisky, add butter to the pan and melt, add mushroom and garlic and cook until tender.
- Add lemon juice, Worcestershire sauce, pepper, stock, Dijon, extra whisky, stir to combine.
- Mix a little water with cornflour add a little to sauce and stir to thicken slightly. Pour in cream and turn heat up a little add remaining cornflour stir until mixture thickens and stir in tarragon. Serve with meat.
- I served mine over spinach cooked in a little butter and garlic with some chopped red pepper and topped with asparagus bacon wrapped bundles.
- To Serve: Slice Ostrich or beef into slices and arrange on a plate pour sauce over top with asparagus bundles if desired.
Nutrition Facts : Calories 936.1, Fat 50.2, SaturatedFat 23.8, Cholesterol 408.9, Sodium 794.7, Carbohydrate 21.1, Fiber 2.5, Sugar 2.9, Protein 86.7
STUFFED OSTRICH FILLET WITH TRUFFLE SAUCE
I love ostrich meat as do the rest of my family especially my son. I usually just grill it plain with cafe de paris butter which I will post at a latter date. I love it this way because it allows the lovely flavour of the meat to come through but I thought I would try something different last night. Ostrich meat is similar to beef in cooking times and what goes well with it, I thought I would try black truffles as I make this with beef and it is great. It was very yummy here is the recipe.
Provided by The Flying Chef
Categories Wild Game
Time 55m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Cook chopped bacon in a small pan until browned, drain on absorbent paper.
- Heat butter in a pan (approx 20g-30g) add onion and garlic, cook until onion softens, add mushrooms cook again until mushrooms are soft. Add paste, bacon, cream pepper and parsley stir to combine and then remove from heat.
- Take fillets and slice from one side, almost all the way through to the other side, without going through, open up. Divide stuffing equally among fillets on one half fold other half over the top and wrap with a wide leek slice, secure with kitchen string.
- Heat a small amount of olive oil in a pan sear wrapped steaks a minute on each side. Remove place in baking dish. Cook in pre-heated oven 180c for 15-20 Min's for medium rare-medium or until desired doneness.(Cooking time will vary depending on the thickness of the steak.).
- Note: Ostrich meat is very lean while cooking time is similar to steak do not overcook as it will become tough.
- For the Sauce.
- Heat Madeira, water and stock in pan, mix a small amount of water to cornflour and add, Stir until mixture boils and thickens, add truffles and pepper to taste stir and serve immediately.
- To serve Place ostrich on plate pour truffle sauce over I served this with broccoli mash and vegetables.
Nutrition Facts : Calories 81.2, Fat 4.6, SaturatedFat 1.7, Cholesterol 8.3, Sodium 235.2, Carbohydrate 3.3, Fiber 0.4, Sugar 1, Protein 1.9
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
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