Sweet Vanilla Bourbon Sauce For Filet Mignon Or Salmon Food

FILET MIGNON WITH WHISKEY CREAM SAUCE

Steps:

• Bring filets to room temperature.
• On a plate combine the pepper and rosemary.
• Salt both sides of filets, then press one side into pepper mixture to form a crust.
• In a very hot, heavy skillet add a little olive oil (this will keep the butter from burning) and butter (for flavor).
• Sear filets until desired doneness is reached. (About 6 minutes on each side for large filets to reach medium rare.).
• Remove to cutting board to rest for 5 to 10 minutes (this will allow time for the juices to redistribute and stay in the meat instead of on your plate).
• For the sauce, combine broth and pepper. Reduce to half.
• Add whiskey, cream and mustard; reduce to desired amount.
• Remove from heat and swirl in butter. Allow to cool slightly to thicken.
• Serve steaks whole or slice thinly and top with sauce.

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.

MARINATED FILET MIGNON WITH FLAVORED BUTTER

Steps:

• Place filets in a re-sealable plastic bag.
• Combine the marinade ingredients in a glass bowl or measuring cup.
• Pour the marinade over the filets, seal the bag and refrigerate for at least 2 hours or overnight.
• Thoroughly combine the butter, worcestershire sauce and mustard. Set aside until the steaks are cooked.
• Remove the filets to a warm platter. Place about a teaspoon of flavored butter on top of each filet.

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.