Beyond delicious. I will make this again and again. My Hubby raved!!!!!!!!!!!! I'm an excellent cook so this was a treat! Awesome dish!

This recipe is all about the sauce... I made this as a special treat for father's day for my husband, Dad and brother. They all agreed that the sauce was delicious. I did not really need to add the crab in the middle. Also, a like others said a cheaper cut of meat would be fine.. Next time I would not add the crab, get a different cut of meat and use a low sodium broth for the sauce because of the salt content. Overall a great and different recipe... You need to have time to make the peppercorn sauce.

4.5 stars... While the crab mixture was tasty, I just don't think it was necessary to stuff the filets with it. My guests didn't really taste it - I think it would be better on the side or crab cake style. I cooked the bacon 2 minutes, wrapped around the filet and threw on the grill 8 min. each side. I doubled the sauce, let it reduce almost 2 hours... it was fantastic. I think I put a little too much dijon in, but my guests were in awe of it. Yes, its time consuming... but just start the sauce and while that is reducing, do the rest. You can pre-stuff the filet, and get all your side dishes done in that waiting period and it really isn't too bad. Once you make it once, you'll realize you can work around it. Happy eating!

Made for Valentines day. Listened to the reviews and did the prep work ahead of time and started the sauce right at the beginning to let it simmer down. Really great. Will make the sauce again.

It does take some time but its worth it. Very yummy!

I stumbled across this and made it for my wife on her birthday. Home run! She'll now be dissappointed if I don't make it for her birthday. I had to leave work early to prepare it, but it was well worth the effort. Easily our favorite, despite the three hours to prepare it. Suggestion: Double the reduction...there never seems to be enough!

Didn't use the crab stuffing. Made the sauce and an onion and mushroom dish in the morning and brought everything to my daughter's home to cook for her birthday. Used Glenlivet scotch whiskey and chopped rather than sliced the mushrooms in the sauce. I seared the steaks in the frying pan then put them in the oven for 14-15 minutes at 350. Came out perfectly cooked and so tender. My idea was to put the mushroom/onion over the filet mignon and the sauce on top of that. Unfortunately, I put the mushroom/onion dish in my 2nd fridge and forgot to bring it to my daughter's. Oh well, still had the potatoes, salad and bisquits to serve with the steak. My daughter commented that the steak and sauce would be something you found in a 5 star restaurant. So good! Thank you so much for this recipe. Will be making it again.

So delicious, it takes a very long time but it is worth it for a special occasion.

My sauce never really thickened, and I used beef consomme... but still a pretty tasty meal. My friends enjoyed it.

Excellent and easy. I halved the recipe and the total time was maybe 45 minutes. Hubby loved it. Only suggestion is use low sodium beef broth, a little too salty, but overall it was awesome.

Fabulous!! Although I would cut the amount of beef broth by 1/3 and thin later if necessary. But was a wonderful meal. The crab stuffing great I used lump crabmeat NO IMITATION CRAB. I will make again. Be sure filets are good and thick.

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. I felt that overall, this dish isn't all that hard to make. It's just a lot of prep work. The flavors are great, and to reiterate everyone else, the sauce was amazing. It tasted like a steak with a crab cake center, which is all it is essentially. The only thing i wish i did differently, was that i would have cut slightly deeper pockets. (I was afraid of ripping through the steak) I highly recommend this recipe. Keep it your arsenal, and whip it out when you need to impress. Like when you're on a date, or the inlaws come over.

This is one of the best recipes I've found to date on this website. Everyone simply raved about how good it was. I made a few variations, and for what i was doing with this dish, they worked very well. Instead of stuffing the filet, I tripled the amount of bread crumbs for the crab stuffing and made crab cakes, instead. Didn't wrap the filets in bacon, and left out the mushrooms. I Added around 2 ounces of honey to the sauce, which gave it a very smooth, sweet flavor that went very well with the dish as a whole. (I wasnt as happy with my first batch of sauce, without the honey.) All in all an amazing recipe!

My whole family loved this dish! I started the sauce way before hand as suggested which worked out great! I didn't stuff the filets because some people in home do not like seafood of any kind, but I made the stuffing and put it on top of the filets and broiled it for a minute just to heat the crab a little bit more. This dish was the best thing I have ever cooked!! Thank you for sharing it.

This was AMAZING!! Thank you so much. I did skip the bacon because I forgot to thaw it, but I can not imagine it needing anything else. The wiskey sauce I suggest doubling because everyone will want extra.

I had no problems making this sauce. Some of the reviews led me to believe it would be difficult. I would make this again. The only change I made is with the stuffing. I purchased crab cakes and topped the beef with them instead of stuffing. It was so good and a lot less work then assembling this.

This recipe was the perfect Valentine's Day dinner! I agree it was a little pricey, but perfect for a special occaision. I agree that it does take longer than 1.5 hours to prepare due to the fact that the sauce does take a while to reduce, but it was worth the effort. My only suggestion would be at the end of cooking when you add the last part of whiskey, would to use less than 1 ounce because I felt the whiskey flavor was a little too strong, especially after reducing for a while. Other than that, great recipe, I will definitely make this again!

My husband really like this recipe! The only thing that confused me was the "stuffing." I changed the recipe to 3 servings, and the amounts it called for were so little I did not think it was enough. I did not stuff my filet as I don't like crab, but my husband said it was good. Also, my sauce looked like the picture until the last steps where you deglaze the skillet and add all the other items. It ended up very thick and "greasy" looking. I don't know what I did wrong, but it still tasted awesome. I took the suggestions to start the sauce right away, and use consomme, and everything took about 2 hours. Would definitly make again!

This recipe is excellent! I've made it both with single filet mignon steaks as well as a full filet mignon. I bake it in the oven instead of the stovetop and it works perfectly everytime. I let the sauce simmer for close to an hour and it gives me the perfect thickness. Thanks for sharing!

This recipe was very good. I made it exactly as the recipe called for but did not have enough whisky to deglaze. It was still very good and I will make this one again.