**Searing Up a Steak to Perfection**
We're going to sauté up some minced onion, some minced green onion, minced garlic, and some minced celery about 2 tablespoons each. We just want to cook it down for a minute or two. Now, here I have some breadcrumb and we're going to put a few tablespoons in there just to bind it up. This is optional, maybe a teaspoon or so of your favorite hot sauce, add a little bit of water, give it a stir. All right, just about ready now.
The next thing we're going to do is make the whiskey peppercorn sauce. We're going to start with about a cup of beef broth to that I'm going to add about two tablespoons of coarse fresh ground black pepper corn, little pinch of salt, and we've been reducing it just a little bit now. I've got a cup of heavy cream, oh yeah, give it a good stir. And here's the magic – you want at least a shot of your favorite whiskey. What we want to do is reduce this down a little bit more all right, starting to get nice and thick. Pull it off the grill, all right now.
**Preparing the Fillets**
Let's prepare the filet Mignon I'm going to do that first by taking some of this meat out of this lobster tail here. Now you can buy your Lobster meat in a can if you don't like lobster; you can use some crab, whatever your favorite Seafood is. We're going to chop this tail up in a fairly large chunks just like that. Now if you prefer, you could have used the claw meat on that lobster tail meat works real good all right now we want to do that these fillets – we're going to make a pocket in each one of them. You know how to do that; it's just like that.
**Assembling the Fillet**
We're going to add these chunks of Lobster right back to this stuffing mix, warm it up just a little bit and to each one of these fillets we're going to add a couple tablespoons full. And this is where the smoked bacon comes in – it's partially cooked; we're going to use it as a wrapper. This is going to help keep that stuffing in this fillet. Depending upon what size fillets you get, you may only need one piece of bacon to wrap but since these are 13-14 oz you're going to need a couple slices of bacon. Then you use a couple wood toothpicks to secure it to the fillet. Okay, take that off; that'll be for the dog again just take a couple slices of bacon – couple toothpicks easy enough all right well it looks good enough to eat already.
**Searing and Finishing the Fillets**
Well, it looks like we've got our filets stuffed now we want to do is sear both sides just a minute or two. You know all about that; yeah you smell that – it smells good all right few minutes has gone by, we've seared both sides and now we're going to put them opposite the hot coals indirect. We got a little meat for the dog now we're going to finish making the whiskey peppercorn sauce I'm going to uh deglaze this pan a little bit – a little bit more oil maybe another shot of whiskey, and now I'm going to add some about a tablespoon of shallots, and about a cup full of pamini mushrooms; thin slice oh yeah baby yeah those steaks are still rare on the inside all right saate enough now we're going to take that cream peppercorn sauce and we're going to add it – give it a good stir. It's going to thicken up real nice man, I'm telling you your mama or your girly is going to love this recipe.
**Finishing Touches**
Now one last ingredient we're going to add to this sauce; it's about a tablespoon of your favorite Dijon mustard put the cover on cuz we're still cooking those full blaze and sauce getting nice and thick. We'll pull it off the direct heat now – we want to test for doneness, there still real rare on the inside be a few more minutes all right I'd say it's time to eat pH take a look at that oh baby now you want to serve up your uh fillets medium rare; I mean you're paying good money for top of line steak that's the only way to serve. We're going to take that whiskey peppercorn sauce pour it all over these fillets – oh yeah, a good steak is never complete without a little pad.
"WEBVTTKind: captionsLanguage: enI'm going down to the house of sausage I got my barbecue shoes on I'm going down to the house for sausage I got my barbecue shoes on the barbecue fitbys.com today we're cooking up a lobster stuffed filet Monon with whiskey pepper corn sauce and it's real easy to do all right here I've got about a 2 lb Lobster we're going to take the meat from the tail on this and uh here I have a piece of tenderloin or what they call fet Monon and these are weighing in about 13 or 14 o a piece and here we're smoking up some bacon but we'll only partially cook these and I'll show you why in a little bit all right now the first thing we want to do is we're going to make a stuffing and to do it you're going to need yourself a black pan and a little bit of oil man that bacon smells good now we're going to sauté up some minced onion some minced green onion here minced garlic and some uh minced celery about 2 tablespoons each we just want to cook it down for a minute or two now here I have some breadcrumb and uh we're going to put a few tablespoons in there just going to bind it up and this is optional maybe a teaspoon or so of your favorite hot sauce add a little bit of water give it a stir all right just about ready now the next thing we're going to do is we're going to make the uh whiskey peppercorn sauce we're going to start with uh about a cup of beef broth to that I'm going to add about two tablespoons of coarse fresh ground black pepper corn little pinch of salt and we've been reducing it just a little bit now I've got a cup of heavy cream oh yeah give it a good stir and here's the magic you want at least a shot your favorite whiskey what we want to do is reduce this down a little bit more all right starting to get nice and thick pull it off the grill all right now let's prepare the filet Monon I'm going to do that first by uh taking some of this meat out of this lobster tail here now you can buy your Lobster meat in a can if you don't like lobster you can use some crab whatever your favorite Seafood is now we're going to chop this tail up in a fairly large chunks just like that now if you prefer you could have used the claw meat on that lobster tail meat Works real good all right now we want to do that these fillets we're going to make a pocket in each one of them you know how to do that just like that man are you getting hungry or what all right the pockets are in we going to do now is uh we're going to add these chunks of lobster right back to this stuffing mix warm it up just a little bit and to each one of these fillets we're going to add a couple tablespoons full and this is where the smoked bacon comes in it's partially cooked we're going to use it as a wrapper this is going to help keep that stuffing in this fillet now depending upon what size fillets you get you may only need one piece of bacon to wrap but since these are 13 14 oz you're going to need a couple slices of bacon then you use a couple wood toothpicks to secure it to the fillet okay take that off that'll be for the dog again just take a couple slices of bacon couple toothpicks easy enough all right well it looks good enough to eat already yeah it's good living man you're eating up some Lobster stuff l Monon whiskey peppercorn sauce all right through the miracle of time these filets have been stuffed now we want to do is sear both sides just a minute or two you know all about that yeah you smell that it smells good all right few minutes has gone by we've seared both sides and now we're going to put them opposite the hot coals indirect we got a little meat for the dog now we're going to finish making the whiskey peppercorn sauce I'm going to uh deglaze this pan a little bit a little bit more oil maybe another shot of whiskey and now I'm going to add some about a tablespoon of shallots and about a cup full of pamini mushrooms thin slice oh yeah baby yeah those steaks are still rare on the inside all right saate enough now we're going to take that cream peppercorn sauce and we're going to add it give it a good stir it's going to thicken up real nice man I'm telling you your mama or your girly is going to love this recipe now one last ingredient we're going to add to this sauce it's about a tablespoon of your favorite Dijon mustard put the cover on cuz we're still cooking those full blaz and sauce getting nice and thick we'll pull it off the direct heat now we want to test for dness there still real rare on the inside be a few more minutes all right I'd say it's time to eat pH take a look at that oh baby now you want to serve up your uh fillets medium rare I mean you're paying good money for top of line steak that's the only way to serve now we're going to take that whiskey peppercorn sauce pour it all over these fillets oh yeah a good steak is never complete without a little pad got barue going grab at the chicken got my barue shoes on going pull some legs get up to action my stomach just went to Memphis now as always we do apologize for eating in front of you that's Pit Master PR so the next time you're looking for a recipe for your barbecue you check out Barbecue Pit boo.comI'm going down to the house of sausage I got my barbecue shoes on I'm going down to the house for sausage I got my barbecue shoes on the barbecue fitbys.com today we're cooking up a lobster stuffed filet Monon with whiskey pepper corn sauce and it's real easy to do all right here I've got about a 2 lb Lobster we're going to take the meat from the tail on this and uh here I have a piece of tenderloin or what they call fet Monon and these are weighing in about 13 or 14 o a piece and here we're smoking up some bacon but we'll only partially cook these and I'll show you why in a little bit all right now the first thing we want to do is we're going to make a stuffing and to do it you're going to need yourself a black pan and a little bit of oil man that bacon smells good now we're going to sauté up some minced onion some minced green onion here minced garlic and some uh minced celery about 2 tablespoons each we just want to cook it down for a minute or two now here I have some breadcrumb and uh we're going to put a few tablespoons in there just going to bind it up and this is optional maybe a teaspoon or so of your favorite hot sauce add a little bit of water give it a stir all right just about ready now the next thing we're going to do is we're going to make the uh whiskey peppercorn sauce we're going to start with uh about a cup of beef broth to that I'm going to add about two tablespoons of coarse fresh ground black pepper corn little pinch of salt and we've been reducing it just a little bit now I've got a cup of heavy cream oh yeah give it a good stir and here's the magic you want at least a shot your favorite whiskey what we want to do is reduce this down a little bit more all right starting to get nice and thick pull it off the grill all right now let's prepare the filet Monon I'm going to do that first by uh taking some of this meat out of this lobster tail here now you can buy your Lobster meat in a can if you don't like lobster you can use some crab whatever your favorite Seafood is now we're going to chop this tail up in a fairly large chunks just like that now if you prefer you could have used the claw meat on that lobster tail meat Works real good all right now we want to do that these fillets we're going to make a pocket in each one of them you know how to do that just like that man are you getting hungry or what all right the pockets are in we going to do now is uh we're going to add these chunks of lobster right back to this stuffing mix warm it up just a little bit and to each one of these fillets we're going to add a couple tablespoons full and this is where the smoked bacon comes in it's partially cooked we're going to use it as a wrapper this is going to help keep that stuffing in this fillet now depending upon what size fillets you get you may only need one piece of bacon to wrap but since these are 13 14 oz you're going to need a couple slices of bacon then you use a couple wood toothpicks to secure it to the fillet okay take that off that'll be for the dog again just take a couple slices of bacon couple toothpicks easy enough all right well it looks good enough to eat already yeah it's good living man you're eating up some Lobster stuff l Monon whiskey peppercorn sauce all right through the miracle of time these filets have been stuffed now we want to do is sear both sides just a minute or two you know all about that yeah you smell that it smells good all right few minutes has gone by we've seared both sides and now we're going to put them opposite the hot coals indirect we got a little meat for the dog now we're going to finish making the whiskey peppercorn sauce I'm going to uh deglaze this pan a little bit a little bit more oil maybe another shot of whiskey and now I'm going to add some about a tablespoon of shallots and about a cup full of pamini mushrooms thin slice oh yeah baby yeah those steaks are still rare on the inside all right saate enough now we're going to take that cream peppercorn sauce and we're going to add it give it a good stir it's going to thicken up real nice man I'm telling you your mama or your girly is going to love this recipe now one last ingredient we're going to add to this sauce it's about a tablespoon of your favorite Dijon mustard put the cover on cuz we're still cooking those full blaz and sauce getting nice and thick we'll pull it off the direct heat now we want to test for dness there still real rare on the inside be a few more minutes all right I'd say it's time to eat pH take a look at that oh baby now you want to serve up your uh fillets medium rare I mean you're paying good money for top of line steak that's the only way to serve now we're going to take that whiskey peppercorn sauce pour it all over these fillets oh yeah a good steak is never complete without a little pad got barue going grab at the chicken got my barue shoes on going pull some legs get up to action my stomach just went to Memphis now as always we do apologize for eating in front of you that's Pit Master PR so the next time you're looking for a recipe for your barbecue you check out Barbecue Pit boo.com\n"
