BOURBON FILET MIGNON RECIPES

Steps:

• Combine balsamic vinegar, bourbon and Worcestershire sauce in a small bowl.
• 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.
• Place in the refrigerator for an hour, turning after 30 minutes. (I cut the steaks in half horizontally to reduce cooking time.)
• Pre-heat oven to 425 degrees.
• In a cast iron skillet or other oven-proof pan, melt 2 tbsp butter over medium high heat.
• Place steaks in the skillet and allow to sear, untouched, 3 minutes. Discard the marinade in the dish the steaks were in.
• Turn steaks and remove from heat.
• Place the skillet in the oven for 15-20 minutes, depending on the thickness of the steak.
• While the steaks finish, melt remaining 2 tbs butter in a saute pan over medium heat.
• 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.
• Taste at this point and add more marinade to the mushrooms, for a stronger flavor, if desired.
• Plate steaks when done. Spoon mushrooms over the top.

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.