I am no photographer!
I love to cook and I love to eat, but patience with taking photos of food is not my strong point.
I want to eat it, not look at it!
So I must apologize for these clearly lazy, last second pictures of this truly amazing Filet Mignon.
This is one of those meals that just steals the spotlight away from EVERYTHING else on the plate. One of those sauces that makes you want to lick the plate.
It's deeply flavorful, just a bit sweet, and everything I've ever dreamed of to accompany a beautiful cut of Filet Mignon.
Unfortunately I did not have a beautiful cut of Filet Mignon, but the one I had did just fine, and the Bourbon Cream Sauce made everything wrong with it.. just seem so right.
Pair this sauce with any red meat- Rack of Lamb, a standing Rib Roast- for a super-impressive main dish.
I served it with Butternut Squash Quinoa Alfredo, caramelized brussel sprouts and a couple glasses of red wine.
Drunk Filet Mignon with Bourbon Cream Sauce
2 8-ounce beef tenderloin steaks
2 1/2 cups low sodium Teriyaki sauce
1/2 cup bourbon
1/2 cup packed light brown sugar
1 cup Worcestershire sauce
1 tbsp fresh basil, minced
1/2 tsp fresh oregano, minced
1 tsp cayenne pepper
1/2 tsp onion powder
1 tbsp garlic, minced
1 pint heavy cream
2 tbsp unsalted butter
Fresh ground black pepper
1. Marinate the meat. Combine all marinade ingredients in an airtight container and mix (I usually just vigorously shake the whole container). Add the meat, cover, and refrigerate for at least 2 hours, flipping the filet's every hour or so.
2. Remove meat from fridge a half hour before ready to cook to let the meat return to room temperature. Remove meat from marinade, patting dry, and cook meat as desired. Reserve the marinade.
*To cook in cast iron skillet: Preheat oven to 425 degrees. Heat a cast iron skillet over high heat. Skillet needs to be smoking hot. Add the filet's, and cook 2 1/2 minutes. They will sizzle a great deal, and you will think they are burning, but trust me, just let them cook. After the 2 1/2 minutes, flip them, and cook 2 minutes longer. Grab a pot holder or oven mitt, and transfer the whole pan to the oven. Cook until desired doneness. If looking for medium rare, remove skillet when internal temperature reaches 125 degrees, and let rest on stovetop for 5 minutes. Medium- 140-145 degrees. Well done- 160 degrees.
*To grill, preheat grill and coat grates with nonstick spray. Cook over high heat, turning only once, until internal temperature reaches 125-130 degrees for medium rare. Remove and let rest.
3. Make the sauce. Strain the reserved marinade into a small saucepan over high heat. Reduce by two-thirds, stirring occasionally, until it is nappe. Keep warm over low heat until needed.
4. Pour the cream into a separate small saucepan over medium low heat. Stirring constantly, reduce the cream by half.
4. When filet's are out of oven and resting, finish the Bourbon Cream Sauce by whisking the warm cream into the reduced marinade. Whisk in the butter, and add a bit of salt and pepper to taste.
5. Drizzle the sauce over the filet's, and enjoy!