I cooked this last night and it was wonderful. The whiskey-peppercorn sauce is a great compliment to the crabmeat stuffed filet. Like others it does take a little longer than 1 1/2 hrs to make. I did find that the sauce had to be cooked above a simmer to thicken enough for the steaks. I served with a basic risotto.

Switch number 1 to number two and prepare number 2 first. That helps the length of time the very worthy reviews say make it take too long. i did manage to make everything (including baked asparagus and red potatoes) in the 1 1/2 hour, but i busted butt to do it. It was fantastic and worth every second!!

This recipe was great! I made this for my boyfriend last night, Valentine's Day, and he thought I was the best cook ever. I followed the recipes exactly except for the shallot. It turned out to have great flavor, and took less time then I thought after reading through the reviews. Thanks so much for sharing!

I loved this recipe but I cannot fairly attest to the original. I altered it more due to a lack of items rather than a disagreement with any of the instructions. I didn't have green onion or shallots and I added an extra can of crab meat. Also, I thought that mushrooms would go great in this recipe so I added them as the sauce cooked down before I read that there were actually mushrooms in the recipes that were supposed to be added later. And I forgot I was out of whipping cream so I used half & half. However, the main thing I did differently, was that I used Venison back strap for this recipe, not filet mignon. It was amazing. No game taste, the meat was tender, the flavors worked perfectly. This recipe is delicious and flexible. It is a little time consuming but not difficult and very very worth it. Even my two 4 year old picky girls loved it.

Delicious! Enjoy the cooking process, have some wine, relax and the whole thing is great. I would add more sauce because ours reduced no problem (we used 10% cream). I also pre-cooked the bacon in the oven on a cookie sheet for 8 minutes on 350 to reduce the fat and ensure it was cooked. Obviously not a quick 'work night' meal and neither should it be. I'll repeat for sure but hold the crab in reserve for those 'special nights'. Thanks for the recipe Suzie! - Bud

This recipe is okay. The flavor of the sauce is certainly what makes this recipe stand out. However, I found that for such a time consuming recipe; the payoff wasn't nearly worth the taste.

Absolutely amazing. I made it last night, using two 6 oz. filets that I stuffed with the crab mixture. I made the full amount of stuffing, but it was more than I needed for two filets. I'd say it's the perfect amount for three well-filled filets, but you could stretch it to fill four filets. We ate the extra in the bowl. It was that delicious. I started the sauce early, since I read that it takes a while to reduce. So it worked perfectly. The sauce was ready the same time that the filets were done. About 45 minutes from start to finish, but not labor intensive. I made our other dishes while the sauce was reducing. Really delicious with a wonderful sauce.

This was incredible! We had to make a few modifications in our house because the only available filet mignon at the store was some small medallions so we couldn't quite stuff them. We made crab cakes on the side instead, and served both with the sauce. I have been hunting for a good peppercorn sauce recipe for quite some time-- this one will be added to my books. Thank you for sharing!

Wow! Company worthy and restaurant quality. We did not do the crab stuffing as we enjoy filet and did not want to detract from the beef. Yes, the sauce takes a while to make, but there is no need to reduce the broth and pepper over med stirring constantly>>> I boiled it down on high in a minute or 2. But before you put the cream in let it cool a minute, and that's when you need to take your time. We enjoy mushrooms with our steak and doubled the mushroom mixture>> can't imagine it would be enuf otherwise!!(used button mushrooms) and surprisingly I did not need to double the sauce. I'm surprised there were no instructions on actually cooking the filet. I used a piping hot cast iron skillet it to sear it (same one I did the mushrooms in), reduced heat a little and cooked til desired doneness (a couple we put under the broiler). Served with asparagus. Outstanding, will make this again and again.

We had this same recipe last year in Dublin at a Restaurant called the Lobster Pot, being from Maine we skipped the Lobster and went for the steak, having for two weeks indulged ourselves with the finest seafood in the world....bar none, Ireland is tops for all things coming out of the ocean. This dish does have a lot of steps and ingredients but if your fixing it for company you can do everything ahead of time and put it in holding pattern.....till it's time to sear the steaks, which really goes fast. This dish may also be fixed with a top-grade sirloin like they do in Ireland, but be aware their restaurant grade sirloin is far superior to ours, so buy the best or stick to a filet mignon tucking a scant teaspoon of frozen butter in with the crabmeat. This is absolutely my favorite meat dish...decadent! It is so rich, avoid the temptation of having rich side dishes, herbed/buttered string beans and a pretty salad w/pears/currents/chevre with a dash of Cherry Basalmic....oh my!