### Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce
#### Ingredients:
- 4 filet mignons (about 12 ounces each)
- Salt and pepper to taste
- 3 tablespoons unsalted butter
- 8 oz lump crab meat, picked over for shells and cartilage
- 1/4 cup panko bread crumbs
- 1 tablespoon chopped parsley
- 1 teaspoon dried thyme
- 2 cloves garlic, minced
- 1/2 cup heavy cream
- 3 tablespoons all-purpose flour
- 1/4 cup fresh parsley, finely chopped
- 1 tablespoon unsalted butter
- 1 tablespoon vegetable oil
- 1 cup dry red wine (whiskey or bourbon for a smoky flavor)
- 1 teaspoon black peppercorns, lightly crushed
- Salt to taste
#### Instructions:
1. **Preparation of the Filet Mignons:**
- Preheat your oven to 375°F (190°C).
- Pat the filet mignons dry with paper towels and season them generously on both sides with salt and pepper.
2. **Stuffing the Fillets:**
- In a bowl, mix together the crab meat, panko bread crumbs, chopped parsley, and thyme until well combined.
- Place each fillet flat side down on a cutting board or plate. Spoon about 1/4 of the crab mixture onto one end of each filet, leaving an inch of space at both ends. Roll up the filets tightly to encase the stuffing, securing with toothpicks if needed.
3. **Sealing and Baking:**
- Heat a large oven-safe skillet over medium-high heat. Add 1 tablespoon of butter and swirl to coat.
- Place the stuffed fillets in the pan seam-side down and cook until lightly browned, about 2-3 minutes per side.
- Transfer the skillet to your preheated oven and bake for about 10-15 minutes or until the internal temperature reaches 145°F (63°C).
4. **Sauce Preparation:**
- In a small saucepan, melt 2 tablespoons of butter over medium heat. Whisk in flour to make a roux.
- Gradually add heavy cream while continuously whisking to avoid lumps. Bring the mixture to a simmer and cook until thickened slightly.
5. **Cooking the Peppercorn Sauce:**
- In another small pan, heat 1 tablespoon of vegetable oil over medium heat. Add minced garlic and cook for about 30 seconds or until fragrant.
- Stir in crushed peppercorns and red wine (whiskey or bourbon). Simmer for 5-7 minutes to allow the flavors to meld.
6. **Combining the Sauces:**
- Remove the filets from the oven, remove toothpicks, and let rest for a few minutes.
- Pour the thickened cream sauce over the filets and top with the peppercorn wine reduction.
- Garnish each serving with chopped fresh parsley.
7. **Serving:**
- Serve immediately while hot. Enjoy your delicious crab-stuffed filet mignon with whiskey peppercorn sauce!
#### Tips:
- Ensure all ingredients are at room temperature before starting to prep and cook.
- Use high-quality crab meat for the best flavor in this dish.
- Adjust seasoning as needed based on personal taste preferences.
By following these detailed steps, you can create a memorable meal that combines the rich flavors of filet mignon with the creamy texture of stuffed crab and the depth of whiskey peppercorn sauce. Enjoy your cooking!