2 tablespoons olive oil
1 teaspoon minced onion
2 teaspoons minced green onions
1 teaspoon minced garlic
1 teaspoon minced celery
1 teaspoon minced green bell pepper
2 tablespoons chicken broth
1 pinch of Old Bay Seasoning
1 6 oz. can crabmeat, drained or you can use fresh crabmeat
2 tablespoons breadcrumbs or panko crumbs
1 1/4 cups beef broth
1 teaspoon cracked black pepper
1 oz. whiskey
1 cup heavy cream (heavy whipping cream)
4 (6 oz) filet mignon steaks
4 sliced of bacon, cooked lightly
salt and cracked black pepper (to taste)
1 tablespoon olive oil
1 clove garlic, minced
1 teaspoon minced shallot
1 cup crimini mushrooms, sliced
1 oz. whiskey
1 teaspoon dijon mustard
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 chicken broth, crab meat, bread crumbs, and Old Bay seasoning. Remove from heat and set aside.
Make 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 oz. whiskey and 1 cup cream. Continue simmering until reduced to one 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 each steak with bacon 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 about 1 minute. Stir in mushrooms, and saute' until tender. Remove mushroom mixture and set aside.
Place steak in skillet, and cook to desired doneness. Remove from skillet, and keep warm. deglaze skillet with 1 oz. 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.
**you can partially cook the steaks in the pan and finish them off on the grill or under the broiler.