Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce
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.
20 users found this review helpful
Mar. 12, 2008