Friday, December 31, 2021

Filet Mignon Steak with Bourbon Peppercorn Sauce

Happy New Year's Eve!

Good Bye 2021. What the hell will 2022 be like? We are starting the 2022 minus Betty White. The Happy Homemaker for the Mary Tyler Moore Show. 99 years old. Just weeks away from turning 100. 

She will be missed.

On to dinner. Filet Mignon Steak with Bourbon Peppercorn Sauce. I picked up the steaks at T & J's in East Haven for only $9.00. Not bad for a New Years' Eve dinner. I googled the recipe for Filet Mignon Steak with Bourbon Peppercorn Sauce and found this perfect recipe.

I cut down on the amount of pepper that I used, it was a good call. The side dishes were twice-baked potatoes, the same recipe used on Christmas day, and some sauteed zucchini. Also tried some air fryer calamari from the frozen fish section of the store. Yeah, that will not be made again.

Here is the recipe for the Filet Mignon Steak with Bourbon Peppercorn Sauce.

2 (6 oz.) filet mignon steaks
Salt and pepper, to taste
3 tbsp. olive oil
1/4 cup thinly sliced shallots
1/2 tbsp.  peppercorns
2 Tbs. bourbon
1/2 cup beef stock
1/4 tsp. brown sugar
1 Tbs. cold, unsalted butter
3 Tbs. heavy cream


Sprinkle both sides of the steaks generously with salt and pepper. Heat about two tablespoons of the oil in a large skillet over medium-high heat. Add the steaks in batches and cook until browned on both sides and until desired doneness, about 4-5 minutes per side for medium-rare, depending on thickness. Between batches, add more oil to the pan if needed. Cover steaks with foil while resting.

Lower the heat to medium and add a touch more olive oil to the same skillet if needed to prevent sticking. Add the shallots and cook until slightly softened. Meanwhile, crush the peppercorns with a mortar and pestle, or gently with the back of a sturdy chef's knife, and add to the shallots. Once fragrant, pour in the bourbon and stock to deglaze the pan. Stir in brown sugar and simmer until reduced by half, about 6 minutes. Whisk in cold butter followed by the heavy cream.

Transfer steaks to aserving platter. Spoon sauce over filets and serve immediately. Serve extra sauce alongside.

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