Crab Stuffing:
2 T olive oil
1 t minced onions
2 t minced green onions
1 t minced garlic
1 t minced celery
1 t minced green bell peppers
2 T shrimp stock or chicken broth
1 pinch Old Bay Seasoning (for the chicken stock)
1 can crabmeat, drained
2 T breadcrumbs or Panko breadcrumbs
1 t Cajun seasoning (opt)
Heat olive oil in a large skillet. Sauté onion, green onion, garlic, celery, and green pepper until tender. Stir in shrimp stock or chicken stock seasoned with Old Bay Seasoning, crab meat, bread crumbs or Panko breadcrumbs, and Cajun seasoning, if using Remove from heat, and set aside.
Peppercorn Sauce:
1 1/4 c beef broth
1 t cracked black pepper
1 oz whiskey
1 c heavy cream
In a small saucepan over medium heat, combine beef broth and cracked black pepper. Simmer until reduced to 1 cup, stirring frequently. Add 1 whiskey and cream. Continue simmering until reduced to 1 cup. Remove from heat, and set aside. (Make this the day before).
Steaks:
4 (6 oz) filet mignon steaks
8 slices bacon, cooked almost done
salt and black pepper, to taste
1 T olive oil
1 garlic clove, minced
1 t minced shallots
1 c mushrooms, sliced
1 oz whiskey
1 t Dijon mustard
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. Sauté garlic and shallot for 1 minute. Stir in mushrooms, and sauté 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 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 parsley egg noodles or some rice dish and vegetables. Serve with wine, of course.