BALSAMIC & BOURBON FILET MIGNON
Oh my, this is the perfect dinner for a special occasion. The steak is tender, buttery, a little tangy, and sweet. But what makes this great is the mushrooms. They are like tiny sponges and soaked up all the flavor of the marinade. This dish is perfection!
Provided by Jennifer H
Categories Beef
Time 1h25m
Number Of Ingredients 7
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
Nice creole-inspired sauce with a unique coffee twist. Note: you can use an equal amount of prepared coffee (I use espresso) rather than the water and instant coffee.
Provided by GoldsmithLissa
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 349.5, Fat 24.8, SaturatedFat 10.2, Cholesterol 79.4, Sodium 203.3, Carbohydrate 2, Fiber 0.1, Sugar 1.6, Protein 20.7
FILET MIGNON WITH SWEET BOURBON-COFFEE SAUCE
The bourbon and sugar round out the sharp coffee flavor to make a rich sauce for the beef. Roast refrigerated potato wedges for a quick side. Taken from Cooking Light.
Provided by jonesies
Categories Steak
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 365.3, Fat 26.7, SaturatedFat 10.8, Cholesterol 80.5, Sodium 202.2, Carbohydrate 2, Fiber 0.1, Sugar 1.6, Protein 20.2
FILET MIGNON WITH SWEET BOURBON-COFFEE SAUCE
Steps:
- Preparation 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.
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