Sweet Vanilla Bourbon Sauce For Filet Mignon Or Salmon Food

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.

VANILLA-BOURBON BUTTERSCOTCH SAUCE

Steps:

• In a saucepan, bring brown sugar, butter, and vanilla to a boil; cook, stirring occasionally, 2 minutes. Remove from heat. Stir in cream, bourbon, and salt. Return to heat; bring to a boil and cook 30 seconds. Let cool slightly before serving. Sauce can be stored in refrigerator up to 1 week; warm over low before serving.

BOURBON GLAZE

Steps:

• In a medium bowl, combine bourbon, brown sugar, ketchup, Worcestershire sauce, vinegar, lemon juice, garlic, and mustard. Season with salt and pepper to taste.
• Use to baste meat, especially chicken or salmon, while cooking.

SWEET BOURBON SALMON

Steps:

• Combine the pineapple juice, soy sauce, brown sugar, bourbon, pepper and garlic powder in a medium bowl. Stir to dissolve the sugar. Add the oil.
• Be sure all the skin is removed from the salmon. Place the filets in a shallow dish and pour the bourbon marinade over them, saving a little to brush on the fish as it cooks. Put a lid over the fish and refrigerate for at least an hour. A few over is even better.
• Preheat your barbeque or stovetop grill over medium-high heat. Cook the fish for 5 to 7 minutes per side or until each filet is cooked all the way through. Regularly brush the filets with the marinade.
• Arrange the filets on each plate with the chives sprinkled 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.

CARAMEL BOURBON VANILLA SAUCE

Steps:

• Combine sugar and 1/2 cup water in a 2-quart saucepan set over medium heat. Without stirring, cook mixture until dark amber in color, swirling the pan carefully while cooking, about 20 minutes.
• Reduce the heat to low. Slowly add cream, stirring with a wooden spoon. Scrape the vanilla seeds into the pan, and add the pod. Add lemon juice, butter, and bourbon. Stir to combine.
• Cover, and store, refrigerated, up to 1 week. Bring sauce to room temperature, or warm over low heat, before using.

SALMON WITH BROWN SUGAR AND BOURBON GLAZE

Steps:

• Melt butter in a large heavy skillet over medium heat. Stir in brown sugar. Place salmon fillets on top of brown sugar mixture. Cook for 5 minutes on medium heat. Turn salmon, and pour bourbon around the fillets. Continue cooking for 5 minutes, or until fish flakes easily with a fork. Spoon glaze over the salmon, and serve.