Filet Mignon With Sweet Bourbon Coffee Sauce Food

BALSAMIC & BOURBON FILET MIGNON

Steps:

• 1. Combine balsamic vinegar, bourbon and Worcestershire sauce in a small bowl.
• 2. Rinse and pat dry filet mignon and place in a shallow dish. Pour half of the marinade over the steaks (you'll use the other half with the mushrooms), turning to coat.
• 3. Place in the refrigerator for an hour, turning after 30 minutes. (I cut the steaks in half horizontally to reduce cooking time.)
• 4. Pre-heat oven to 425 degrees.
• 5. In a cast iron skillet or other oven-proof pan, melt 2 tbsp butter over medium high heat.
• 6. Place steaks in the skillet and allow to sear, untouched, 3 minutes. Discard the marinade in the dish the steaks were in.
• 7. Turn steaks and remove from heat.
• 8. Place the skillet in the oven for 15-20 minutes, depending on the thickness of the steak.
• 9. While the steaks finish, melt remaining 2 tbs butter in a saute pan over medium heat.
• 10. Add mushrooms and saute until soft, 5 minutes. Pour half of the remaining marinade over the mushrooms, add thyme, reduce heat and continue to saute 6-8 minutes.
• 11. Taste at this point and add more marinade to the mushrooms, for a stronger flavor, if desired.
• 12. Plate steaks when done. Spoon mushrooms over the top.

FILET MIGNON WITH SWEET BOURBON-COFFEE SAUCE

Steps:

• Combine first 5 ingredients in a small bowl; set aside.
• Sprinkle pepper and salt over both sides of steaks.
• Heat a medium nonstick skillet over medium-high heat.
• Coat pan with cooking spray.
• Add steaks; cook 2 minutes on each side.
• Reduce heat to medium; cook steaks 2 minutes or until desired degree of doneness.
• Transfer steaks to a platter; cover and keep warm.
• Add bourbon mixture to pan; cook over medium-high heat until mixture has reduced to 1/4 cup (about 3 minutes).
• Serve sauce over beef; sprinkle with parsley.

PEPPERED FILET MIGNONS WITH MUSHROOM BOURBON SAUCE

Steps:

• Mushroom Bourbon Sauce: trim the ends off the mushroom stems; wipe mushrooms clean with a damp paper towel.
• Pick out the 4 largest, best-looking mushroom caps and cut the stems off at the base; thinly slice the rest of the mushrooms.
• Melt the butter in a pan over medium heat; brush a little of the melted butter over the whole mushroom caps and set them aside.
• Add the shallots to the pan; cook until soft and translucent, but not brown, about 3 minutes.
• Increase heat to high and add in the sliced mushrooms; stirring with a wooden spoon, saute the mushrooms until they are nicely browned and all the mushrooms juices have evaporated, 3-5 minutes.
• Stir in the wine; bring to a boil; let boil until the liquid is reduced by half, 3-5 minutes.
• Stir in the stock; bring to a boil; let boil until reduced by two-thirds, 3-5 minutes.
• Stir in the cream; bring to a boil; let boil until reduced by one-third, 4-6 minutes (sauce should be thick and creamy).
• Add in the bourbon; bring to a boil; let boil 1 minute.
• Whisk in the mustard and season with salt and pepper to taste; the sauce should be highly seasoned.
• Set sauce aside while you prepare the steaks.
• Brush each filet on all sides with mustard.
• Combine the peppercorns and 1 tablespoon of salt in a shallow bowl; stir to combine.
• Thickly crust the steaks with the peppercorn mixture, concentrating it on the tops and bottoms and patting it onto the meat with your fingertips.
• Set up grill for direct grilling and preheat to high.
• When ready to grill, brush and oil the grill grate; place the filets on the hot grate until cooed to taste, about 3-4 minutes per side for rare; 4-6 minutes per side for med-rare; or 7-8 minutes per side for medium.
• Using tongs, turn the steaks on their sides to brown the edges.
• Once the steaks are on the grill, season the reserved mushroom caps with salt and pepper, place them on the grate, and cook them until they are browned and soft, 2-3 minutes per side.
• Transfer grilled filets and mushroom caps to a platter; let rest for 2 minutes.
• To serve, spoon sauce over filets; top each one with a grilled mushrooms cap.

FILET MIGNON WITH SWEET BOURBON-COFFEE SAUCE

Steps:

• Combine water, bourbon, sugar, bouillon, and instant coffee.
• Sprinkle pepper and salt over both sides of steaks.
• Grill or cook steaks as desired. (Easiest in coated pan over medium-high heat. Cook as desired or a maximum of 2 mins on each side.).
• Transfer steaks to a platter, cover and keep warm.
• Add bourbon mixture to pan (use the pan used for the steaks, if possible).
• Cook over medium-high heat until mixture has reduced to 1/4 cup (about 3 minutes).
• Serve sauce over beef.
• Sprinkle with parsley.

SWEET VANILLA BOURBON SAUCE FOR FILET MIGNON OR SALMON

Steps:

• In a small bowl, beat the egg yolks gently until liquefied.
• In a saucepan over medium heat, combine the milk and sugar in a saucepan over medium heat.
• Bring to boil then gradually whisk 1/3 of milk mixture into yolks.
• Return remaining milk to bowl over low heat and then add yolk mixture into the pan.
• Stirring constantly, cook until sauce thickens, but do not let it boil (1 - 1 1/2 minutes).
• Remove from heat and whisk constantly for a minute or so to cool.
• Strain through fine sieve and whisk for 30 seconds.
• Stir in bourbon and vanilla.
• Pour over filets mignon, cooked to your liking, and serve.