Crab Stuffed Filet Mignon Recipes

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CRAB AND SHIITAKE-STUFFED FILET MIGNON WITH DIVER SCALLOPS WRAPPED IN PERUVIAN PURPLE POTATO NETS AND BEARNAISE SAUCE



Crab and Shiitake-Stuffed Filet Mignon with Diver Scallops Wrapped in Peruvian Purple Potato Nets and Bearnaise Sauce image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 30

1 tablespoon olive oil
1 1/2 cups cleaned and sliced shiitake mushrooms
1/2 cup diced shallot
2 tablespoons diced celery
Salt
Freshly ground black pepper
1 teaspoon minced garlic
2 teaspoons freshly chopped marjoram leaves
1/2 teaspoon freshly chopped oregano leaves
1/2 teaspoon finely chopped fresh parsley leaves
1/4 pound crabmeat
2 tablespoons unseasoned bread crumbs
4 (6-ounce) 2-inch thick filet mignon steaks
1 cup coarse ground black pepper
8 strips hickory smoked bacon
1/4 cup unsalted butter
4 diver scallops
1 cup Bearnaise Sauce, recipe follows
4 Peruvian Purple Potato Nets, recipe follows
1 tablespoon finely chopped chives
1/4 cup freshly chopped tarragon leaves
1/4 cup chopped shallot
1/2 cup champagne vinegar
3 egg yolks
1/4 cup unsalted butter, melted
Salt
Freshly ground white pepper
Canola oil, for frying
4 Peruvian purple potatoes, peeled
1/2 teaspoon salt

Steps:

  • Heat the oil in a saute pan over medium-high heat. Add the mushrooms, shallot and celery, season with salt and pepper and saute until soft and tender, about 8 minutes.
  • Add the garlic, marjoram, oregano and parsley and cook, stirring, for 1 minute. Remove from heat and let cool. Fold the crabmeat and bread crumbs into the cooled mushroom mixture and transfer to the bowl of a food processor. Pulse until the ingredients are finely chopped and fully incorporated, about 30 seconds. Set aside.
  • Heat broiler.
  • Cut a 2-inch horizontal incision in the center of each filet, being careful not to slice the steaks in half, to form a pocket for stuffing. Stuff equal parts of the mushroom dressing into each steak. Pour the coarse pepper onto a flat surface and roll the edges of the steaks on them to coat. Wrap 2 slices of bacon around each steak and fasten them with a toothpick to prevent them from slipping during cooking.
  • Melt the butter in a cast iron skillet over medium-high heat.
  • Place the steaks in the skillet and sear until browned, about 1 minute on each side. Transfer the skillet to the broiler and cook until medium-well, 2 to 4 minutes. Remove steaks from skillet and let stand for 5 minutes. Return the skillet to a stovetop burner over medium heat. Place the scallops in the skillet and sear until cooked through, about 2 minutes on each side. Remove from heat and set aside.
  • To serve, place 2 tablespoons of the Bearnaise Sauce in the center of a round plate.
  • Place a steak in the center of the plate and place 2 more tablespoons of Bearnaise Sauce on top. Place a scallop atop the steak and cover with a Purple Potato Nest. Sprinkle with chives and serve.
  • Combine the tarragon, shallot and vinegar together in a small saucepan over high heat. Bring the mixture to a boil and cook until liquid reduces by 50 percent. Remove from heat and set aside. Whisk the egg yolks together in a double boiler over medium heat until they become pale and double in volume, 3 to 4 minutes. Whisk in the butter, 1 tablespoon at a time, until all of the butter is incorporated. Strain the liquid from the shallot mixture into the sauce and whisk until all of the ingredients are fully incorporated. Season with salt and pepper and serve immediately.
  • Purple Potato Nest: Heat the oil at 350 degrees F in a fryer or large pot.
  • Use a roto-slicer to cut the potatoes into 4 continuous noodle-like strands. Place the potato strands in the oil, 1 strand at a time and fry until crispy, using a spider to keep the potatoes in a bunch, 1 to 2 minutes. Remove from oil and drain on paper towels. Season with salt and serve.

CRAB-STUFFED FILET MIGNON



Crab-Stuffed Filet Mignon image

Here's a perfectly elegant entree for you and someone special. They'll be impressed with the flavor...you'll love that it's so fast and easy! -Shane Harris, Abingdon, Virginia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 7

1/2 cup lump crabmeat, drained
2 tablespoons shredded Parmesan cheese
1 tablespoon chopped green onion
1 teaspoon butter, melted
2 beef tenderloin steaks (6 ounces each)
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a small bowl, combine the crabmeat, cheese, onion and butter., Sprinkle steaks with salt and pepper. Cut a horizontal slit through each steak to within 1/2 in. of the opposite side, forming a pocket. Fill with 1/2 cup crab mixture. Secure with kitchen string if necessary., Broil 4 in. from the heat for 7-9 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand for 5 minutes before serving.

Nutrition Facts : Calories 318 calories, Fat 14g fat (6g saturated fat), Cholesterol 113mg cholesterol, Sodium 506mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 45g protein.

CRAB-STUFFED FILET MIGNON WITH WHISKEY PEPPERCORN SAUCE



Crab-Stuffed Filet Mignon With Whiskey Peppercorn Sauce image

Found on Allrecipes; submitted by Sue Z."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." Make it we did and it was awesome! We made a few slight changes; personal preference!. Make the sauce the day ahead, it is too time consuming and is best out of the way. However, it IS worth the effort! It was fantastic! ;)

Provided by Manami

Categories     Crab

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 24

2 tablespoons olive oil
1 teaspoon minced onion
2 teaspoons minced green onions
1 teaspoon minced garlic
1 teaspoon minced celery
1 teaspoon minced green bell pepper
2 tablespoons water or 2 tablespoons chicken broth
1 pinch Old Bay Seasoning (for the chicken stock or water)
1 (6 ounce) can crabmeat, drained or 6 ounces fresh crabmeat, picked over
2 tablespoons breadcrumbs (We used Panko breadcrumbs)
1 teaspoon cajun seasoning (We didn't use)
1 1/4 cups beef broth
1 teaspoon cracked black pepper
1 fluid ounce whiskey
1 cup heavy cream
4 (6 ounce) filet mignon steaks
8 slices bacon, cooked almost done
salt and black pepper, to taste
1 tablespoon olive oil
1 garlic clove, minced
1 teaspoon minced shallot
1 cup cremini mushrooms or 1 cup white button mushrooms, sliced
1 fluid ounce whiskey
1 teaspoon Dijon mustard

Steps:

  • 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, water seasoned with Old Bay or chicken broth seasoned with Old Bay seasoning, crab meat, bread crumbs or Panko breadcrumbs, and Cajun seasoning, if using (optional).
  • Remove from heat, and set aside.
  • 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. Add 1 ounce whiskey and 1 cup cream.
  • Continue simmering until reduced to 1 cup.
  • Remove from heat, and set aside. (Make this the day before).
  • PREPARE STEAKS:.
  • Slice a pocket into the side of each steak, and stuff generously with crab stuffing.
  • Wrap almost crispy bacon around side, and secure with soaked(to prevent from burning) 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.
  • 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(that has been brought to room temperature) 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 and serve with parslied egg noodles or some rice dish and vegetables.
  • Serve with wine, of course.

Nutrition Facts : Calories 1092.2, Fat 92.7, SaturatedFat 37.9, Cholesterol 251.2, Sodium 1083.6, Carbohydrate 8.3, Fiber 0.6, Sugar 0.7, Protein 46.3

CRAB-STUFFED FILET MIGNON WITH WHISKEY PEPPERCORN SAUCE RECIPE - (5/5)



Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce Recipe - (5/5) image

Provided by nealc1

Number Of Ingredients 26

CRAB STUFFING:
2 tablespoons olive oil
1 teaspoon minced onion
1 teaspoon minced green onion
1 teaspoon minced garlic
1 teaspoon minced celery
1 teaspoon minced green bell pepper
2 tablespoons shrimp stock or water
1 (6 ounce) can crab meat, drained
2 tablespoons bread crumbs
1 teaspoon Cajun seasoning
PEPPERCORN SAUCE
1 1/4 cups beef broth
1 teaspoon cracked black pepper
1 fluid ounce whiskey
1 cup heavy cream
STEAKS:
4 (6 ounce) filet mignon steaks
4 slices bacon, cooked lightly
salt and cracked black pepper to taste
1 tablespoon olive oil
1 clove garlic, minced
1 teaspoon minced shallot
1 cup crimini mushrooms, sliced
1 fluid ounce whiskey
1 teaspoon Dijon mustard

Steps:

  • 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. 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. 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. 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.

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