Reviewed: Jul. 5, 2005

Even my kids loved this. We used fresh Dungeness crab. We're trying to figure out how to make it on a large scale for an 83rd birthday party. We marinated the steaks in Rosemary, garlic and olive oil. It turned out Fabulous! Just make sure you use thick steaks as opposed to larger thiner steaks. Stuffing the pocket will be difficult if the steak is thin.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SHENDOAH

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 19, 2005

I made this for Father's Day, 2005. Both my father and husband said this was one of the best meals they had ever had. My husband said he wished he could have "Tivoed" the dinner, it was just that good! I followed the directions exactly except for the mushrooms. The sauce never thickened for me either, but I simply added some cornstarch to it. Many reviewers raved about the sauce. The sauce is awesome, but the addition of the crab made it five stars for me! This recipe is a winner! Because I was not rushing to prepare the meal, I did not find the prep time to be an issue. I served it with roasted herb potatoes and asparagus. We had the spinach strawberry salad (from this website)also! Every plate wwas clean! If you are looking for a knockout dish, look no further!

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

chele

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 25, 2005

I've made this recipe at least 5 times and have never had a problem with the sauce thickening. My husband likes it so much he invited my entire family over to try it. If you stuff the steaks a day in advance it's not too time consuming.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

shannon

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 18, 2005

The crab stuffing was fabulous... but not in this dish. I would definitely make it again. I used sirloin medallions which was better cost than the filet mignon, and tasted magnificent. Bringing the sauce down to 1 cup took a while,and I added a little bit of flour to thicken it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CHOCOCRAZY

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 27, 2005

My wife and I spent a good part of Valentine's Day making this dish. [Actually, I did most of this, and my wife worked on a champagne risotto.] Wow! Definitely the best thing that has ever been made in our kitchen, and better than what I can hope for at even the best of restaurants. It was simply ridiculous how good this tasted.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

RedHiker

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 25, 2005

Fantastic! We made it for New Year's Eve and it tasted better than any filet mignon you could get out at any restaurant!! Thanks for sharing!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

PiggiePrincess69

Cooking Level: Intermediate

Living In: Columbus, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 25, 2005

Based on reviews, this sounds like a fabulous dish. One question re "whiskey" ---- is it bourbon or scotch? Thanks

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

WOYWOY

Cooking Level: Expert

Home Town: Berala, New South Wales, Australia

Living In: Norwood, Massachusetts, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 18, 2005

This is quite simply the best main course I have EVER had! Yes, it is that good!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Robert Mullins

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 17, 2005

This is the best recipe I have - I altered it a bit, which reduced the time it takes to prepare and the ingredients. Crab stuffing - sautee minced onion and red pepper, mix with crab meat, bread crumbs, cajun seasoning to taste, a little lemon juice and mayo (until it's formable). I make the crab stuffing and stuff the filets the night before and then just pop them in the oven the next day when I'm making the dinner. On the sauce - to reduce the sauce to the thickness that is ideal, it will take over 30 minutes (to tell if it's ready, dip spoon in sauce and run your finger down back of the spoon - if the sauce recovers then it's not done). I also didn't do any of the bacon, shallots, mushrooms or mustard - kept it simple. It's great served with asparagus and roasted red potatoes quartered and blanched in olive oil w/ rosemary.

Was this review helpful? [ YES ]
15 users found this review helpful

Reviewer:

MORRELLKH

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 2, 2005

I made this for my boyfriend for his birthday and it was fantastic. He said it was the best meal he's ever had. BUT it did take me about 3.5 hours to make. And the sauce never thickened up. Finally we got tired of waiting and just put it on the steaks and a soupy glaze. Nevertheless it was good.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Bonnie K

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 25, 2004

Awesome! This was the best recipe I have ever prepared. The guests raved!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DORFDIMPALER

Cooking Level: Expert

Home Town: Cincinnati, Ohio, USA

Living In: Neave, Kentucky, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 21, 2004

I didn't bother with the crab stuffing. Just made the sauce and steak with the bacon. The results were ok - not great. I found the sauce very salty which could have been because of the stock I used. Also the sauce didn't thicken up as much as I would have liked. Don't think I will try it again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Hot Chilli

Cooking Level: Expert

Living In: Sydney, New South Wales, Australia

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 18, 2004

This recipe had a wonderful flavor, but did take a lot of time. We actually followed the recipe verbatim and if we do it again, we would 86 the crabmeat. The sauce was incredible and worth the time, but the crabmeat a bit much.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Lackey's

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 4, 2004

I don't know why everyone is complaining about how long it takes. If you want a good meal you can't just pull it out of a box. Ofcourse it will take some time, but not 3 hours like everyone is saying. I was able to finish and enjoy it within an hour and a half. AWESOME RECIPE!!! Little spendy but worth it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DKILGOUR

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 3, 2004

Absolutely awesome! I had some venison on hand so I used that instead of Filet Mignon. My husband said it was better than any steak he's had at Ruth's Chris! Thanks for the recipe! I will make it again and again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

DEBBIE MALECHA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 15, 2004

THE BEST STEAK SAUCE RECIPE EVER... better than any high end restaurant. I've never make steak in my life, follow this recipe to bits with the helps of other reviews, it was perfect with a capital 'P'. Cook it for my father in law and husband, received great compliments. Excellent.. this has become my trademark now. thanks.. for the great recipe sue.. really appreciated it. I even skipped the crab stuffings, still tastes excellent. i'll rate this 6 out of 5 - highly recommended.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Leni

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 20, 2004

DELICIOUS! This has become an eagerly anticipated semi-annual tradition at our home! It IS time consuming, but a lot of the prep can easily be done in advance. I prepared it in addition to the "traditional holiday ham" for 22 guests last Christmas - AND EVERYONE LOVED IT! I also serve it at least once during hunting season. I've neglected to note that I usually subsitute quality, grain-fed venison tenderloin for the filet mignon, but I realize venison taste and quality varies greatly from one area to another. When preparing this I use heavy whipping cream (rather than half & half), fresh cracked peppercorns, and quality peppered bacon. Make sure you use a cajun seasoning you're familiar with - not too salty as with my first try. I too usually finish the filets on the grill (well worth the extra effort)and I always double the sauce - it's so good!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

LAKESIDEDINER

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 29, 2004

Sorry but this was not liked at my house by 4 people. I will never again wrap filet mignon in bacon (made it taste like ham instead of steak) This was very expensive too make because I used real crab too (didn't even taste it because the bacon flavor and sauce) Will not make again. The stuffing I will though.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

JENN_77

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 27, 2004

5 stars won't do this one justice if my husband had his way with it! Yes, the sauce does make the recipe, without a doubt. I think I'll be making this for my next dinner party. We served it with grill-roasted rosemary potatoes and a field greens salad...My husband will be raving about this one for a while! We seared the filets on the stove first then grilled. We had super-thick filets, though, and my husband was worried they would be undercooked, when in fact he overcooked them. So, our steaks were well done all the way through, but it was still awesome. He's bringing the leftovers to work tomorrow, and as usual his co-workers will ask what he brought for lunch (we are both near-gourmets)...I think they'll be climbing all over each other for a look at this lunch!

Was this review helpful? [ YES ]
12 users found this review helpful

Reviewer:

MACCO

Cooking Level: Expert

Home Town: Anchorage, Alaska, USA

Living In: North Pole, Alaska, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 28, 2004

The first time you cook this, it is time consuming but each time after that it is much easier. My 21 yr old son found this recipe and cooked it like a pro. It was simply divine. Using the best cut of steak added to the awesome sauce and stuffing, this will beat most fancy restaurants hands down. He has since made this dish several times all with the same great outcome! We love it...Thanks!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

IAMMITCH

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!