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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Reviewed: Oct. 29, 2007

This is amazing! My favorite part of it was the peppercorn sauce. Next time I am going to skip the crab stuffing, and just have the steak with the sauce and lots of good bread to soak it up!!!

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Robin Seattle

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Reviewed: Oct. 28, 2007

I decided on this recipe for my boyfriends special birthday dinner, I did find it took a bit of time, but I did expect that, and in the end, it was all worth the effort!! I always pre-measure and pre-chop everything, so cook time wasnt too bad, just had to keep popping into the kitchen to stir.My boyfriend said it was the best meal he has ever had!! These steaks definitely top anything we have ever had in any fine dining restaurant. I will definitely make again!!

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erin mc

Cooking Level: Expert

Living In: Medicine Hat, Alberta, Canada

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Reviewed: Oct. 27, 2007

Tasty- but very rich. If you like to cook- it's really not that time consuming provided you are well organized. Start the sauce first and as you finish up with the sides- the sauce is done. I seared the filets on both sides and then baked them in the oven at 350 for about 15 minutes. I substituted portobellos for the crimini mushrooms and it was great. I served this with pan fried sweet potatoes and a nice romaine salad dressed with balsmaic vinigrette and olive oil. I wouldn't double the stuffing- less is definitely more in this case. A great meal and much less than what you would pay for at a restaurant!

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foodielr

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Reviewed: Oct. 16, 2007

I only wanted the Whiskey Peppercorn Sauce. It was delicious. It takes a while to thicken. If you add a tbsp. of corn starch it thickens faster without changing the flavor.

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browniechomp

Cooking Level: Professional

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Reviewed: Oct. 10, 2007

Very good recipe. Took less than 2 hours from start to finish. Start the sauce first before anything so that it has time to reduce down (took me about an hour). If I were to make it again, which I'm sure I will for a special night, I will stuff the meat with the crab mixture the day before and keep in the fridge. That way, all I will need to do is make the sauce and whatever else to go with dinner and not have so much work to do in one night. Thanks for the great recipe!! Glad I tried it!!!

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yumyum

Cooking Level: Intermediate

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Reviewed: Sep. 29, 2007

Absolutely wonderful! I make this for special occasions, and it is a huge hit every time. The sauce is to die for! I do leave out the stock from the stuffing, which helps cut down on the mushiness. The sauce itself is the real seller here. If you don't want to spend money on the filets and crab, just make the sauce and serve with less expensive steaks. The whiskey peppercorn sauce really dresses up any cut!

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Melissa Fritz

Cooking Level: Expert

Home Town: Latrobe, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Sep. 21, 2007

This is a fantastic recipe! It takes a while to make, but it's worth it. I find that using the juice from the canned crab meat works instead of the water or shrimp stock as well. I also use Brandy instead of Whiskey. I'm not much of a whiskey fan, and I find the brandy has wonderful flavor that compiments this sauce well.

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Autumn

Cooking Level: Expert

Home Town: Credit River Township, Minnesota, USA

Living In: Savage, Minnesota, USA

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Reviewed: Aug. 13, 2007

I think this dish is what convinced my now husband to propose to me!!! I used good lump crab meat, not claw...the sauce was to die for! This is definitely the perfect meal for a nice romantic dinner...but it does take some time to prepare, but sooooo worth it!

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Mrs. Chef Esh

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

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Reviewed: Jun. 21, 2007

This was an absolutely stunning recipe! Melt in your mouth delicious filet mignon with a cream sauce worthy of this excellent cut of meat. The crab stuffing was wonderful, not too over powering at all. I noticed a lot of complaints about prep time and had a few suggestions. Start by chopping all the ingredients first (the garlic etc) and have that all laid out and ready to go. For measuring the whiskey, it's convenient to use a medicine measurement. You know, like the ones that come on Pepto Bismol bottles. I measured all tsp and tblsp along with ounces in that one cup and it worked out great. I would definitely start the sauce first. You don't need to mess with it and it can bubble along and reduse itself while you prepare the other parts. Cook the bacon for a couple mins in between paper towels in the microwave to minimize mess and effort. Next and while the bacon cooks, start the stuffing and then get the steaks cooked. Once those are done, your sauce will be ready for the final touches. Working in that order, this recipe took less than 40mins start to finish. 5 Stars and thank you so much for sharing!

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COLLEY411

Cooking Level: Expert

Home Town: Valrico, Florida, USA

Living In: Seaside, California, USA

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Reviewed: Jun. 17, 2007

This recipe is absolutely delicious, but save for a special occasion or when you have plenty of time, as this is not a quick-fix recipe. Personally, I think the sauce is the best part, so I might skip the stuffing next time.

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erika

Cooking Level: Intermediate

Home Town: Hillsdale, New Jersey, USA

Living In: North Bergen, New Jersey, USA

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Reviewed: Apr. 9, 2007

This recipe was great for the most part. The whiskey peppercorn sauce was so amazing. I am very new to the kitchen but did not have a hard time getting the sauce to thicken like others complained about. I personally did not care too much for the crab stuffing and thought it was a tedious detail that I will leave out next time. Also, I omitted the mushrooms (because i don't like them) , the bacon (to eliminate some of the fat) and the whiskey (we were out). Will definitely make the sauce again, would be excellent on any steak and many meats.

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bmstarr3

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Reviewed: Mar. 10, 2007

This rate is only based on the steak sauce! It is fabulous! I make it for any steak that we have on hand. It makes even the cheaper steaks taste really good!

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Kendra

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Reviewed: Mar. 9, 2007

I made this meal for my boyfriend on his birthday. It was like being at a five star restaurant. I'll diffenately would make it again.

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Lisa

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Reviewed: Feb. 21, 2007

I gave this recipe a three star rating for several reasons. One was the amount of time it made to take. By the time I got to point in the recipe where I had to wait for the sauce to thicken, I had spent two hours preparing everything else. This was also a very, very expensive meal. I had to purchase nearly every item and I spent $71 in total. I also expected a lot more from the recipe -- the way that it's reviewed, I imagined the most divine thing ever, but what really made the recipe was the cut of the filet mignon. All in all, I may try to make it again but only on a very special occassion.

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Kylie

Cooking Level: Beginning

Living In: Greenville, North Carolina, USA

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Reviewed: Feb. 19, 2007

I made this for Valentines Day it was a hit with my husband

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Serena

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Reviewed: Feb. 18, 2007

I made this recipe a few days ago as part of a special Valentine's meal for family. I omitted the crab stuffing as we had seafood stuffed avacados as a side, but I'll be trying this recipe again w/the crab at some point. This was the BEST recipe I have tried in quite some time. The whiskey peppercorn sauce was delicious and I got rave review from all who partook in the dinner. Thank you for such an elegant and easy dish.

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TiredMomtoSIX

Cooking Level: Expert

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Reviewed: Feb. 16, 2007

I recently made this dish for my husband on Valentines day and it was absolutely gorgeous! It took alot longer than an hour and a half but I had planned for that. Definately a special occation meal as it was time consuming and not very budget friendly, but well worth it for something special. Very tasty.

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prinsor

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Reviewed: Feb. 15, 2007

This was a great as a Valentine's Day dinner for two, or for any special occasion. Recommend starting the sauces well in advance for a good reduction.

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ddawson

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Reviewed: Feb. 14, 2007

wow! this was great. the prep wasn't near as bad as i thought it might be. hubby loved it. i made the stuffing the night before and used shitake mushrooms. fabulous!

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