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1
MAKE CRAB STUFFING:
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Heat 2 tablespoons olive oil in a large skillet.
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3
Saute onion, green onion, garlic, celery, and green pepper until tender.
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4
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).
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5
Remove from heat, and set aside.
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6
PREPARE PEPPERCORN SAUCE:
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7
In a small saucepan over medium heat, combine beef broth and cracked black pepper.
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Simmer until reduced to 1 cup, stirring frequently. Add 1 ounce whiskey and 1 cup cream.
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9
Continue simmering until reduced to 1 cup.
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Remove from heat, and set aside. (Make this the day before).
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11
PREPARE STEAKS:
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Slice a pocket into the side of each steak, and stuff generously with crab stuffing.
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13
Wrap almost crispy bacon around side, and secure with soaked(to prevent from burning) toothpicks.
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14
Season to taste with salt and pepper; set aside.
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15
Heat olive oil in a large cast iron skillet over medium heat.
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16
Saute garlic and shallot for 1 minute. Stir in mushrooms, and saute until tender.
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17
Remove mushroom mixture, and set aside.
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18
Place steaks in skillet, and cook to desired doneness.
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Remove from skillet, and keep warm.
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20
Deglaze skillet with 1 ounce whiskey.
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21
Reduce heat, and stir in peppercorn sauce(that has been brought to room temperature) and Dijon mustard.
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22
Add mushroom mixture, and reduce sauce until thickened.
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23
Remove toothpicks and bacon from steaks, and arrange steaks on a plate.
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24
Top with sauce and serve with parslied egg noodles or some rice dish and vegetables.
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25
Serve with wine, of course.
