Crab-stuffed Steak With Whiskey Peppercorn Sauce
From elgourmand 8 years ago
- 1 hr to make
- Serves 4
This is a really great dish, if you can get a decent steak. Most of you won’t have a problem but that can be a challenge here. You will recognize the similarities to Carpet Bag Steak, this is an offshoot of that and I have made this with oysters. Read more Obviously, the steaks can be cooked on the grill, just depends on how pedantic you’re feeling. It is a fair bit of work but people rave. Best of all, the cook likes it, a whole bunch. See less
Ingredients
- CRAB STUFFING: shopping list
- • 2 tsp. olive oil 1 teaspoon minced onion shopping list
- • 1 tsp. minced green onion shopping list
- • 1 tsp. minced garlic shopping list
- • 1 tsp. minced celery shopping list
- • 1 tsp. minced green bell pepper shopping list
- • 2 Tbs. shrimp stock or water shopping list
- • About 6 oz. diced crab meat. shopping list
- • 1 tsp. Cajun seasoning shopping list
- • 2 Tbs. bread crumbs shopping list
- PEPPERCORN SAUCE shopping list
- • 1 1/4 cups beef broth shopping list
- • 1 oz. whiskey, or rum. shopping list
- • 1 teaspoon cracked black pepper shopping list
- • 1 cup heavy cream shopping list
- STEAKS: shopping list
- • 4 (6 to 8 oz.) filet mignon steaks. shopping list
- • 8 slices bacon, cooked lightly shopping list
- • Salt and cracked black pepper to taste shopping list
- • 1 Tbs. olive oil shopping list
- • 1 clove garlic, minced shopping list
- • 1 Tbs. minced shallot shopping list
- • 1 cup mushrooms, sliced shopping list
- • 1 oz. whiskey or rum. shopping list
- • 1 tsp. Dijon mustard shopping list
How to make it
- 1. Make Crab Stuffing: Heat 2 tablespoons olive oil in a large skillet.
- 2. Sauté 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.
- 3. 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.
- 4. Add1 ounce whiskey, or rum, and 1 cup cream.
- 5. Continue simmering until reduced to 1 cup. Remove from heat, and set aside.
- 6. Prepare Steaks: Slice a pocket in the side of each steak, and stuff generously with crab stuffing. Wrap bacon around side, and secure with toothpicks See Photo. Season to taste with salt and pepper; set aside. See Photo
- 7. 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.
- 8. Remove mushroom mixture, and set aside.
- 9. Place steaks in skillet, and cook to desired doneness. Remove from skillet, and keep warm.
- 10. 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, or leave the bacon, from steaks, and arrange steaks on a plate.
- 11. Top with sauce & serve.
- If you do the steaks on the grill, just skip steps 8 & 9 See Photo. You will need to have the grill ready & go from there.
- I usually stay pretty traditional with the side dishes with this. A tossed green salad, baked potato & asparagus or spinach.
- I did use rum with this once, was out of whiskey. It was okay but the whiskey is better.
People Who Like This Dish 7
- ellie1 Nowhere, Us
- lifter Nowhere, Us
- MikeyfromAR Colorado High Desert, US Of A
- Good4U Perth, Canada
- chuckieb Ottawa, CA
- clbacon Birmingham, AL
- elgourmand Apia, WS
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