Islands Catering Crab Stuffed Whiskey Peppercorn Filet recipe

4 5-6 ounce beef tenderloin filets
4 ounce blue crab
2 tablespoon parmesan cheese
4 strips pepper bacon
cracked black peppercorns
sea salt
1 teaspoon minced garlic

Sauce Ingredients
2 ounce whiskey
½ cup cream

Sweat the bacon over low heat and set aside. Using a paring knife cut the filet in the center of the side and create a small pocket in the center of the filet. Mix the parmesan cheese and crab together. Stuff the crab mixture into the filets. Wrap the filets with bacon and secure with a tooth pick. Rub the filets with minced garlic and season with the cracked pepper and sea salt. Over medium high heat sear the filets in a skillet, be sure to cook all sides. Cook to medium or an internal temperature of 130 degrees. Add the whiskey to the pan. Be careful! This will flame. Quickly add the cream. Reduce sauce for about 3 minutes or until sauce starts to thicken. Remove from heat. Remove picks from filets and top with sauce from pan before serving.
Yeilds 4 servings

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