Reviewed: Jun. 9, 2013

Love, love, loved it!! I purchased the filets at Walmart with the bacon already wrapped on the filets. I think next time I will grill the steaks first and then stuff the crabmeat. I served with roasted red potatoes and fresh asparagus. It does take time to make but well worth it. Thank you for sharing your recipe!!

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Reviewer:

Beverly

Reviewed: May 31, 2013

I made this for my boyfriend and he said it was the best steak he'd ever had in his life. Everything about this recipe is wonderful and delicious.

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Reviewer:

jseg

Reviewed: Feb. 17, 2013

I cooked this last night and it was wonderful. The whiskey-peppercorn sauce is a great compliment to the crabmeat stuffed filet. Like others it does take a little longer than 1 1/2 hrs to make. I did find that the sauce had to be cooked above a simmer to thicken enough for the steaks. I served with a basic risotto.

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Reviewer:

MS Gulf Coast

Cooking Level: Intermediate

Reviewed: Feb. 15, 2013

Switch number 1 to number two and prepare number 2 first. That helps the length of time the very worthy reviews say make it take too long. i did manage to make everything (including baked asparagus and red potatoes) in the 1 1/2 hour, but i busted butt to do it. It was fantastic and worth every second!!

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Reviewer:

Julie

Cooking Level: Expert

Home Town: Hopkins, Minnesota, USA

Living In: Corcoran, Minnesota, USA

Reviewed: Feb. 15, 2013

This recipe was great! I made this for my boyfriend last night, Valentine's Day, and he thought I was the best cook ever. I followed the recipes exactly except for the shallot. It turned out to have great flavor, and took less time then I thought after reading through the reviews. Thanks so much for sharing!

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Reviewer:

littlemissyt

Reviewed: Jan. 19, 2013

I loved this recipe but I cannot fairly attest to the original. I altered it more due to a lack of items rather than a disagreement with any of the instructions. I didn't have green onion or shallots and I added an extra can of crab meat. Also, I thought that mushrooms would go great in this recipe so I added them as the sauce cooked down before I read that there were actually mushrooms in the recipes that were supposed to be added later. And I forgot I was out of whipping cream so I used half & half. However, the main thing I did differently, was that I used Venison back strap for this recipe, not filet mignon. It was amazing. No game taste, the meat was tender, the flavors worked perfectly. This recipe is delicious and flexible. It is a little time consuming but not difficult and very very worth it. Even my two 4 year old picky girls loved it.

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Reviewer:

SloanFamily

Cooking Level: Expert

Home Town: Dixon, Missouri, USA

Living In: Albuquerque, New Mexico, USA

Reviewed: Jan. 4, 2013

Delicious! Enjoy the cooking process, have some wine, relax and the whole thing is great. I would add more sauce because ours reduced no problem (we used 10% cream). I also pre-cooked the bacon in the oven on a cookie sheet for 8 minutes on 350 to reduce the fat and ensure it was cooked. Obviously not a quick 'work night' meal and neither should it be. I'll repeat for sure but hold the crab in reserve for those 'special nights'. Thanks for the recipe Suzie! - Bud

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Reviewer:

Bud Humber

Reviewed: Dec. 8, 2012

This recipe is okay. The flavor of the sauce is certainly what makes this recipe stand out. However, I found that for such a time consuming recipe; the payoff wasn't nearly worth the taste.

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Reviewer:

steve379

Cooking Level: Intermediate

Home Town: Madelia, Minnesota, USA

Living In: Fairmont, Minnesota, USA

Reviewed: Dec. 4, 2012

Absolutely amazing. I made it last night, using two 6 oz. filets that I stuffed with the crab mixture. I made the full amount of stuffing, but it was more than I needed for two filets. I'd say it's the perfect amount for three well-filled filets, but you could stretch it to fill four filets. We ate the extra in the bowl. It was that delicious. I started the sauce early, since I read that it takes a while to reduce. So it worked perfectly. The sauce was ready the same time that the filets were done. About 45 minutes from start to finish, but not labor intensive. I made our other dishes while the sauce was reducing. Really delicious with a wonderful sauce.

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Reviewer:

LAGIRL

Cooking Level: Expert

Living In: Louisville, Kentucky, USA

Reviewed: Nov. 30, 2012

This was incredible! We had to make a few modifications in our house because the only available filet mignon at the store was some small medallions so we couldn't quite stuff them. We made crab cakes on the side instead, and served both with the sauce. I have been hunting for a good peppercorn sauce recipe for quite some time-- this one will be added to my books. Thank you for sharing!

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