Reviewed: Sep. 11, 2006

Thank you so much for sharing this recipe!! I love it and so did all my guests. I did make a few adjustments…I left out the Cajun seasoning because I don’t like spicy ingredients. I also slightly cooked the bacon before wrapping it around the filets. I will definitely be making this again!!

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sweetkay

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Reviewed: Sep. 1, 2006

After reading many of the reviews, I made the following adjustments, made the crab stuffing (doubled) and the sauce the night before because it is time comsuming to waiting for it to reduce. Also, I like my bacon more crisping than soft so I precooked it to the soft-cooked stage before wrapping the filets. You might have to use two strips to wrap a filet if you do this because they have shrinked. The flavor is divine and if you do your prepwork ahead of time, it's worth the effort to put it on the table for company.

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VORCHA

Cooking Level: Intermediate

Home Town: Packwood, Washington, USA

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Reviewed: Jul. 11, 2006

I didn't make the crab stuffing, I used rib-eyes instead of filets mignons & I used sliced buttons for criminis & green onions for shallots because that's what I had. I only used two rib-eyes so I didn't double the sauce but if I were making any more, I surely would. The sauce was excellent!

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Jul. 9, 2006

This is unbelievable. I followed the recipe exactly, with the exception that I stuffed sirloin instead of filet. It was incredibly good. In fact, the sauce is so amazing that the crabmeat doesn't really add much. Next time I will leave the crab out. I used a small skillet in both places where the recipe specifies a large skillet and was happy that I did.

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SDALLENHOU

Cooking Level: Intermediate

Home Town: Temple, Texas, USA

Living In: Houston, Texas, USA

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Reviewed: Jul. 6, 2006

My husband and I both give this recipe 5 stars. The first time I made it was without mushrooms (I don't like them) and was pretty good. I just made it a second time, this time with baby bella mushrooms to see which way is better. It was wonderful. I did skip the bacon this time because it is rich enough without it. I loved the stuffing and sauce and can't wait to make it again. I will never make a filet mignon another way.

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MommyofRedHeads

Cooking Level: Expert

Home Town: Glendale, Arizona, USA

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Reviewed: Jun. 4, 2006

The sauce was very good,but very Time consuming, and like others, didnt use the crabmeat..end result tasted just like my swiss steak sauce i make with mushroom soup, fresh mushrooms, onions, etc. but with a cheaper piece of meat, sirlion or even round steak.....was a waste for my expensive filet mignons, tasted like any other steak...will not make again...filet mignons are great on grill with little of nothing....but thanks anyhow...

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crazyblonde

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Reviewed: May 31, 2006

This recipe is one of my family's favorites! We don't bother with the crabmeat stuffing anymore, if I did, I'd probably cut the breadcrumbs by half. But the whiskey peppercorn sauce is out of this world. I slice the filets after cooking, and lay them across some rice, and pour the sauce over top. I love it.

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SCRATCHMONKEY

Cooking Level: Expert

Home Town: Alpine, California, USA

Living In: Havre De Grace, Maryland, USA

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Reviewed: May 30, 2006

Wow! Great recipe! My husband kept pouring more and more of the whiskey peppercorn sauce on his filet. Loved it and will definitely make it again.

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Kiwiroo

Home Town: Lake Oswego, Oregon, USA

Living In: Sherwood, Oregon, USA

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Reviewed: May 12, 2006

Took a while longer to prepare than noted, but it was well worth it. We thought it was very good, quite delicious & worthy of preparing again.

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Sheila

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Reviewed: Apr. 11, 2006

First of all I did not make the crab stuffing part of this recipe. That being said the steak and sauce was phenomenal. I don't ever want to eat steak with out the peppercorn sauce again! You have to be very careful with the sauce I found however because if you cook it for to long it's starts to get very liquidly.

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Bethy

Cooking Level: Expert

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Reviewed: Apr. 4, 2006

Very Yummy! I wouldn't omit crab stuffing! The crab gave it a nice sweet taste while the sauce was just perfect - which I double because of other reviews saying is was so good... and they were right. You can use this with any type of boneless steak. What a wonderful birthday dinner for my husband who is a HUGE steak fan. Thanks!

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mostollers

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Reviewed: Mar. 16, 2006

I made this for my partner & I on Valentines day, and i have to say this is the best Steak recipe i have ever tasted, just as good as a top restaurant. It's not something i'd make as an everyday meal - just for special occassions, as it's very time consuming and not practical with 3 children - and 1 on the way. The crab stuffing was gorgeous, melt in the mouth. I used fresh crab, as we live by the sea and is picked fresh everyday. The way the recipe explained how to cook the steak was perfect for my partner, as he likes his steak medium rare, but for me (especially as i'm pregnant) i had to cook mine for longer. I'd give this recipe 10/10 and have kept a copy in my recipe book for another special occasion - maybe i'll get my partner to make it for me for mothers day - that's if he's not too busy at work!!

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Linda

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Reviewed: Mar. 5, 2006

If you want to impress someone make this recipe. I used pork tenderloin and used bay spice in the stuffing that someone had mentioned. I broiled the stuffed filets to brown them and then finished baking them.....it probably was the best dinner I ever made. My guests raved about it all night.

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MIALAW

Cooking Level: Expert

Living In: Menomonee Falls, Wisconsin, USA

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Reviewed: Mar. 4, 2006

A great way to prepare filets! This sauce is absolutely delicious. Like others I skipped the stuffing and opted to serve on mashed potatos with roasted asparagus. The sauce worked with everything and there was plenty. Great recipe to entertain with, you can do the sauce ahead and grill the filets for minimal clean-up. Terrific!

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GOURMET631

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Columbus, Ohio, USA

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Reviewed: Feb. 22, 2006

Fantastic! Maybe I'm more comfortable in a kitchen than some but I couldn't figure out what all the whining was about regarding the prep for this dish. Sure you have to chop up a bunch of stuff but once that's done, everything goes together easily. I started the sauce while the stuffing was cooking and everything was set when the steaks were ready to be stuffed and sauted. We've even prepared this dish ahead of time (all except cooking the meat) and brought it over to a friend's house and completed it there. The stuffing was great and the whikey peppercorn sauce was incredible. My husband lurked around the kitchen and could not believe there were no mushrooms in the sauce as it was reducing. It smelled great and tasted even better. My only advice is to precook the bacon for a few minutes (4-5)in the microwave to prevent it from being soggy if you're cooking the filets to medium rare.

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KOLIVIER

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Reviewed: Feb. 16, 2006

OH MY GOD!!!!! HAD A SIT DOWN DINNER FOR 14 AND THEY ARE ALL STILL RAVING ABOUT THE MEAT I DID GRILL THEM ON THE BBQ INSTEAD OF PAN THEY WERE TO DIE FOR

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einygav15

Cooking Level: Intermediate

Home Town: San Francisco, California, USA

Living In: Novato, California, USA

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Reviewed: Feb. 15, 2006

After reading other reviews - decided to skip the crab stuffing. Prepared sauce exactly as directed - poured over grilled ribeye steaks - was fantastic. Didn't want to miss out on the bacon -so fried bacon and crumbled into sauce w/sauteed mushrooms - was a huge hit with my husband - who normally doesn't want any sauce on his steak. Definitely a keeper!

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