Reviewed: Jun. 6, 2008

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

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Reviewed: May 31, 2008

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!

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Hillbilly

Cooking Level: Intermediate

Home Town: Lancaster, Wisconsin, USA

Living In: Round Lake Beach, Illinois, USA

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Reviewed: May 19, 2008

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

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Stephanie

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Reviewed: May 19, 2008

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.

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Susan S

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Reviewed: Apr. 24, 2008

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.

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072705r

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Reviewed: Apr. 13, 2008

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

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Kristin

Cooking Level: Intermediate

Home Town: Ebensburg, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Apr. 8, 2008

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.

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NAC

Cooking Level: Intermediate

Living In: Buffalo, New York, USA

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Reviewed: Mar. 12, 2008

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.

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Justin

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Reviewed: Mar. 9, 2008

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!

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ChefJosh

Cooking Level: Professional

Living In: Loris, South Carolina, USA

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Reviewed: Feb. 19, 2008

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.

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HEATHER_0617

Cooking Level: Expert

Home Town: Flagler Beach, Florida, USA

Living In: Haddon Township, New Jersey, USA

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Reviewed: Feb. 17, 2008

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.

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HERBLACKIE

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Reviewed: Feb. 15, 2008

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.

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E Lee

Cooking Level: Expert

Living In: Irvine, California, USA

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Reviewed: Feb. 15, 2008

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!

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Brenda

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Reviewed: Feb. 14, 2008

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!

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Tina Marie Lenio

Cooking Level: Intermediate

Home Town: Wabasha, Minnesota, USA

Living In: Maricopa, Arizona, USA

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Reviewed: Feb. 2, 2008

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!

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Jody

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Reviewed: Jan. 23, 2008

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.

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PERKINSKAREN

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Reviewed: Jan. 14, 2008

Recipe is wonderful, but rather than the complicated crab stuffing, I used jumbo lump backfin crab meat placed on top of cooked filet, then the peppercorn sauce, which I made ahead of time and reheated. I feel keeping the ingredients true to themself enhances any recipe. Why take wonderful flavors and add bread crumbs?

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Dianne

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Reviewed: Jan. 3, 2008

Wow, this was so amazing. I can still taste the sauce as I am writing this. I noticed other reviewers said that the sauce would never thicken up - so I used Beef Consumme instead of Beef Broth for the sauce. It is the same thing, it's just already thickened. This worked perfectly and if you cook the sauce long enough, it does definately thicken up. I cooked mine for about 40 minutes. Also, the recipe is very time consuming if you do it all in one shot. I would recommend stuffing the filets the night before. I used 2 king crab legs - and it was a perfect amount of crab. Also microwave your bacon for a couple minutes before putting on the steak so it's completely done. Wow, I can't wait to have company over so I can make this again.

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*Marcy*

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Reviewed: Dec. 24, 2007

Absolutely great recipe!!!

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Kierstin

Cooking Level: Intermediate

Home Town: Bryn Mawr, Pennsylvania, USA

Living In: Ardmore, Pennsylvania, USA

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Reviewed: Oct. 31, 2007

This is delicious. We will save this one though for special dinners as it is also expensive. My family loved the sauce so much they poured it over everything on their plate. This does take quite a bit of time to prepare, but definitely worth the time and effort

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MSROOTZ

Cooking Level: Expert

Home Town: Saint Louis, Missouri, USA

Living In: Livermore, California, USA

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Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce

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