Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce

CRAB STUFFING:--
2 tbsp rice bran oil
1 tsp minced onion
1 tsp minced spring onion
1 tsp minced garlic
1 tsp minced celery
1 tsp minced orange bell pepper
2 tbsp fish stock
250 g can crab meat, with liquid
2 tbsp bread crumbs
1 tsp Cajun seasoning
PEPPERCORN SAUCE:--
1¼ cups beef stock
1 tsp cracked black pepper
30 g whiskey
1 cup heavy cream
STEAKS:--
4 (170 g) filet mignon steaks
4 slices bacon, cooked lightly
SIDS SALT & PEPPER to taste
1 tbsp rice bran oil
1 clove garlic, minced
1 tsp minced shallot
1 cup button mushrooms, sliced
30 g whiskey
1 tsp SIDS WINE & PEPPER MUSTARD

CRAB STUFFING: Heat 2 tablespoons of oil in a large frypan. Sauté onion, spring onion, garlic, celery and pepper until tender. Stir in fish stock, crab meat, bread crumbs and Cajun seasoning. Remove from heat and set aside.
PEPPERCORN SAUCE: In a small saucepan, combine beef stock and cracked black pepper. Simmer until reduced to 1 cup, stirring frequently. Add whiskey and cream. Continue simmering until reduced to 1 cup. Remove from heat and set aside.
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 with SIDS SALT & PEPPER to taste, then set aside. Heat oil in a large cast iron pan. Sauté garlic and shallot for 1 minute. Stir in mushrooms and sauté until tender. Remove mushroom mixture and set aside.
Place steaks in a hot pan and cook to desired doneness, turning every 15 seconds. Remove from pan and keep warm. Deglaze pan with 30 g whiskey. Reduce heat and stir in peppercorn sauce and SIDS WINE & PEPPER MUSTARD. Add mushroom mixture and reduce sauce until thickened. Remove toothpicks and bacon from steaks and arrange steaks on a plate. Top with sauce.