My guests raved about it all night. Cook the bacon for a couple mins in between paper towels in the microwave to minimize mess and effort. © Copyright 2021, Best Non-Bagel Recipes for Everything Bagel Seasoning, Our Favorite Instant Pot Dishes for St. Patrick's Day, 13 Kid-Friendly Lenten Recipes to Fill Up the Whole Family, 9 Breakfast Tacos You'll Want to Wake Up For. Lean filet mignon also benefits from a rich sauce, such as: Béarnaise, an emulsified egg-based sauce flavored with vinegar and tarragon. Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce, Congrats! Remove from skillet, and keep warm. (I was afraid of ripping through the steak) I highly recommend this recipe. I measured all tsp and tblsp along with ounces in that one cup and it worked out great. How to store bacon wrapped scallops: Store any leftover bacon wrapped scallops in the refrigerator for 3-4 days. Most captains of the grill panic at the shear mention of this great piece of meat. Read recipe notes submitted by our community or add your own notes. Many reviewers raved about the sauce. It tasted like a steak with a crab cake center which is all it is essentially. When my very fussy, picky husband said it tastes like something you get from a 5 star restaurant (and he'd eaten all over the world) then I know I've got a winner. Cook bacon over medium to medium-low heat in a large skillet for 10-12 minutes. I often partially cook my filets in the pan, and finish them on the grill. I would definitely start the sauce first. There aren’t many ingredients needed to prepare a filet, so be sure to spend a bit more on high-quality ingredients, particularly the steak and bacon. Filet mignon is best served rare to medium-rare (130-145 degrees F). Sear quickly over high, direct heat then lower and continue to cook to desired temperature. I really wish I could give this 100 stars! Deselect All. For more detailed instructions, please see the recipe card below. Log In to your account to view and add notes to this recipe.Don't have an account? You know, like the ones that come on Pepto Bismol bottles. We served it with grill-roasted rosemary potatoes and a field greens salad...My husband will be raving about this one for a while! 1 beef filet steak, 8 to 10 ounces, 2 inches thick. Also not a budget friendly recipe. 1 tablespoon butter, more if needed Grill bacon-wrapped goose breast until bacon is cooked through and goose is cooked to medium-rare but no more than medium. Bacon-Wrapped Filet Rub each filet mignon with olive oil on all sides, followed by some salt and pepper. Stir in mushrooms, and saute until tender. We’re smoking tender filet mignon wrapped with bacon, then cranking the grill up for a wood-fired sear and finishing it all off by drizzling on a homemade, red wine reduction sauce. Then, wrap one or two pieces of bacon around each filet, using a dab of olive oil at the ends to seal the bacon to the meat. Garnished with parsley or other fresh herbs. Both my father and husband said this was one of the best meals they had ever had. Wrap bacon around side, and secure with toothpicks. Top with sauce. I'm giving this recipe 2 stars (for time) flavor deserves 5. Neapolitan-style, New York-style, and Chicago deep-dish are all very popular pizzas nationwide, but have you heard of Detroit-style pizza? If you want to impress someone make this recipe. A true filet mignon should already come to you with the fat trimmed off it, making it one of the leaner cuts to enjoy. The steakhouse classic... at home! This recipe works well with roasted red potatoes and a nice glass of wine. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Prepare Steaks: Slice a pocket into the side of each steak, and stuff generously with crab stuffing. Place steaks in skillet, and cook to desired doneness. I felt that overall this dish isn't all that hard to make. Nightmares of burning, drying and otherwise screwing up this fine cut of beef can make even the most seasoned grill chef break out in hives! You saved Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce to your. Filet Mignon…even the name sounds intimidating. It was very tasty and would advise doubling the mixture if you wish to have "genorously stuffed" mignons. Prepare Peppercorn Sauce: In a small saucepan over medium heat, combine beef broth and cracked black pepper. I used pork tenderloin and used bay spice in the stuffing that someone had mentioned. Melt in your mouth delicious filet mignon with a cream sauce worthy of this excellent cut of meat. Add mushroom mixture, and reduce sauce until thickened. All in all very tasty. I made this for Father's Day 2005. Nutrient information is not available for all ingredients. Time consuming, but just as good, if not better than any high-end restaurant recipe. Remove breast from marinade and wrap with bacon. I have been wanting to try this recipe for some time now but as others have said you need to be able to allocate enough time to really do it right. Back to Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce. The method of reducing the sauce takes about 45-50 minutes. Make Crab Stuffing: Heat 2 tablespoons olive oil in a large skillet. Our master butchers age each filet to maximum tenderness, then pair them with our best bacon strips with small metal skewers (take them out when you cook). I think I'll be making this for my next dinner party. I didn't make the crab stuffing but I'm rating this for the sauce. Also, I like my bacon more crisping than soft so I precooked it to the soft-cooked stage before wrapping the filets. My husband said he wished he could have "Tivoed" the dinner it was just that good! Add comma separated list of ingredients to exclude from recipe. It takes much longer than 1 1/2 hours to make. The flavors are great and to reiterate everyone else the sauce was amazing. By the way if anyone is unsure what constitutes "heavy cream" I asked several people (including dairy manager) & nobody knew for sure. Delicious filet mignon stuffed with succulent crab, wrapped in bacon and topped with whiskey-peppercorn sauce. If you are looking for a knockout dish look no further! It's great served with asparagus and roasted red potatoes quartered and blanched in olive oil w/ rosemary. Simmer until reduced to 1 cup, stirring frequently. Perfectly cooked filet mignon topped with a rich, savory mushroom pate is wrapped in a crispy pastry crust and served on top of a buttery pastry base for a 1-2 punch that's hard to beat. You can use any bacon, although stay away from very thick-cut pieces, as they won't have time to cook through. The sauce is awesome but the addition of the crab made it five stars for me! Deglaze skillet with 1 ounce whiskey. 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