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pan fried filet mignon

Peppercorn Crusted Filet Mignon with Sea Scallop Filling

The Starving Chef
Tender filet mignon stuffed with scallops!
Prep Time 20 mins
Cook Time 20 mins
Resting Time 10 mins
Total Time 50 mins
Course Dinner, Main Course
Cuisine Fancy Food, Meat
Servings 2


  • 2 32 oz filet mignon steaks room temperature
  • 6 sea scallops
  • 3 slices bacon
  • 2 oz cream cheese room temperature
  • 2 tablespoons garlic minced
  • 1 egg
  • 1 green onion chopped
  • salt & pepper to taste


  • Start by cooking your bacon until crispy. When about halfway done, add the sea scallops to the pan to cook in the bacon grease for about 1-2 minutes per side.
  • Using a pepper grinder, grind up peppercorns and sea salt onto the tops and sides of your filet mignon and bring to room temperature.
  • Remove the bacon and pat dry with a paper towel to remove any excess grease. Take the scallops out of the pan and pat dry, chop both finely.
  • In a medium bowl, mix together the cream cheese, scallops, bacon, garlic, green onions, and an egg. The scallop will likely start to fall apart/begin to shred, so only mix until combined and leave it chunky.
  • Cut a horizontal slice into the side of your steaks then use a spoon to stuff as much filling as you can inside. Use cooking twine to secure your steaks, if desired.
  • Heat oil (or butter) in a pan over medium high heat. Add the steaks and good for about 4-5 minutes per side for a rare steak, 6-8 per side for medium to well, or until desired doneness.
  • Rest steaks 10 minutes prior to serving. Serve alongside potatoes, salad, and some surf 'n' turf shrimp bites as an appetizer! Enjoy!
Keyword filet mignon, scallops, steak
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