Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce Recipe -
Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce Recipe
  • READY IN hrs

Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce

Recipe by  

"Delicious Filet Mignon stuffed with succulent crab, wrapped in bacon and topped with whiskey-peppercorn sauce. Time consuming, but just as good, if not better than any high-end restaurant recipe."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    1 hr
  • COOK

    30 mins

    1 hr 30 mins


  1. Make Crab Stuffing: Heat 2 tablespoons olive oil in a large skillet. Saute onion, green onion, garlic, celery, and green pepper until tender. Stir in shrimp stock, crab meat, bread crumbs, and Cajun seasoning. Remove from heat, and set aside.
  2. Prepare Peppercorn Sauce: In a small saucepan over medium heat, combine beef broth and cracked black pepper. Simmer until reduced to 1 cup, stirring frequently. Add1 ounce whiskey and 1 cup cream. Continue simmering until reduced to 1 cup. Remove from heat, and set aside.
  3. Prepare Steaks: Slice a pocket into the side of each steak, and stuff generously with crab stuffing. Wrap bacon around side, and secure with toothpicks. Season to taste with salt and pepper; set aside. Heat olive oil in a large cast iron skillet over medium heat. Saute garlic and shallot for 1 minute. Stir in mushrooms, and saute until tender. Remove mushroom mixture, and set aside.
  4. Place steaks in skillet, and cook to desired doneness. Remove from skillet, and keep warm. Deglaze skillet with 1 ounce whiskey. Reduce heat, and stir in peppercorn sauce and Dijon mustard. Add mushroom mixture, and reduce sauce until thickened. Remove toothpicks and bacon from steaks, and arrange steaks on a plate. Top with sauce.
Kitchen-Friendly View


  • Note
  • I often partially cook my filets in the pan, and finish them on the grill. This recipe works well with roasted red potatoes and a nice glass of wine.
  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
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!

Most Helpful Critical Review
Jan 29, 2004

I'm giving this recipe 2 stars (for time), flavor deserves 5. BEWARE! It takes much longer than 1 1/2 hours to make. Start it about 3 hours before you plan on serving (2 1/2 if you plan on making nothing to go with it). Also, not a budget friendly recipe. Forget about using shrimp stock. This is an ingredient that you cannot buy at your local grocery store. The crab stuffing was the easiest part of recipe. It was very tasty and would advise doubling the mixture if you wish to have "genorously stuffed" mignons. The peppercorn sauce smells so good while cooking, but takes forever to simmer down. By the way, if anyone is unsure what constitutes "heavy cream", I asked several people (including dairy manager) & nobody knew for sure. Some said "whipping cream" and others claimed "half and half". I found out for sure that it's "whipping cream"! All in all, very tasty. Not quite sure it was worth the effort. Since I was the cook, thrill of eating was gone by the time I was able to sit down. The people I fed it to, loved it. I was over it! LOL! I served it with fried asparagus, baked red taters & crusty Freedom (french) rolls. Will not make again unless a VERY special occasion (extremely hot date, in-laws, etc...) All said, it really is a 5 star recipe (if you have the time).

Sep 01, 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.

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.

Feb 02, 2011

I really wish I could give this 100 stars! I didn't make the crab stuffing but I'm rating this for the sauce. It was one of the best things I've ever made from this website. First, let me say, that it is time consuming, but, oh so worth it. When my very fussy, picky husband said it tastes like something you get from a 5 star restaurant (and he'd eaten all over the world) then I know I've got a winner. The method of reducing the sauce takes about 45-50 minutes. I kept checking it but it looked like it was reducing, but finally, it seems in the last 5 minutes it reduced to the most best flavor, thick sauce. Then using the crimini mushrooms was so great and the whiskey was perfect. I will definately be making this again and plan on serving it to guests next time. Thank you so much for posting this recipe.

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.

Mar 05, 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 probably was the best dinner I ever made. My guests raved about it all night.

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!


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 748 kcal
  • 37%
  • Carbohydrates
  • 6.7 g
  • 2%
  • Cholesterol
  • 215 mg
  • 72%
  • Fat
  • 57.3 g
  • 88%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 41.4 g
  • 83%
  • Sodium
  • 1175 mg
  • 47%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

4 Followers 1 Saved Recipes
Subscribe Today!

In Season

Chicken Breast Recipes
Chicken Breast Recipes

With our 2,700+ chicken breast recipes, you'll never serve the same old chicken again.

Zucchini On The Grill
Zucchini On The Grill

The firm, juicy texture of zucchini make them a perfect side to toss on the grill.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos

Easy Yet Romantic Filet Mignon

All you need are a few minutes to make perfect bacon-wrapped filet mignon.

Filet Mignon with Rich Balsamic Glaze

See how to make an impressive steak dinner for two that's also quick and easy!

Beef Medallions with Caramelized Pan Sauce

An elegant beef tenderloin dish that’s surprisingly quick and easy.

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States