Ingredients
2 filet mignon beef tenderloin steaks (6 ounces each)
salt and black pepper to taste
1 Tablespoon olive oil
1/8 cup finely chopped yellow onion
1 1/2 teaspoons jarred minced garlic
1/4 teaspoon black pepper
1/4 cup bourbon (or whiskey)
3/4 cup beef broth
1/2 teaspoon granulated sugar
1/8 cup heavy cream
1 Tablespoon butter
1 Tablespoon cornstarch (for thickening)
Directions
1
Sprinkle the top and bottom of the filets with salt and pepper.
2
Heat the olive oil in a cast iron skillet over medium high heat.
3
Add the filets and cook about 4 - 5 minutes per side or until cooked to your liking. Remove from the skillet and place on plate and cover with foil.
4
In the same skillet, lower the heat to medium and add the yellow onions and jarred minced garlic. Cook about 3 minutes, stirring often.
5
Add 1/4 teaspoon black pepper and continue to cook for 2 minutes.
6
Pour in the bourbon to deglaze the pan, scraping up any brown bits from the bottom of the skillet.
7
Stir in the beef broth and sugar and continue to cook and stir for about 2 minutes.
8
Whisk in the heavy cream and then add butter until melted and well combined.
9
Remove a few tablespoons of the sauce to a small bowl and whisk in the cornstarch until smooth.
10
Add it to the sauce in the skillet and whisk until smooth. Continue to cook for a few minutes until the sauce thickens slightly.
11
Remove from the heat and transfer the sauce to a gravy boat.
12
Serve the filet mignon medallions topped with the bourbon sauce.
Notes
Add thin sliced fancy mushrooms, lightly sautéed in butter