Filet Mignon with Mushrooms recipe
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Ingredients
- 2 slices bacon 1 ½ tablespoons unsalted butter, divided 1 clove garlic, mashed to a paste 6 white mushrooms, thinly sliced salt and ground black pepper to taste ⅓ cup bourbon ⅓ cup water 2 tablespoons fresh lemon juice 1 tablespoon Worcestershire sauce 1 tablespoon minced fresh parsley leaves 2 filet mignon steaks, about 1 inch thick
Nutrition Info
- 468.4 caloriescarbohydrate: 5.5 gcholesterol: 122.9 mgfat: 21.6 gfiber: 0.7 gprotein: 37.8 gsaturatedFat: 10.1 gservingSize: -sodium: 442.9 mgsugar: 2.1 gtransFat: : -unsaturatedFat: : -
Directions Filet Mignon with Mushrooms
Directions
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Place bacon in an 8-inch cast iron skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Pour off excess fat from the skillet. Crumble bacon and reserve.
Heat 1 tablespoon butter in a skillet over medium-low heat. Cook garlic in the hot butter, stirring, until softened, 1 to 2 minutes. Add mushrooms, salt, and pepper, cook over medium heat, stirring, until liquid from mushrooms starts to evaporate, 5 to 7 minutes. Add bourbon and boil until nearly evaporated. Stir in water, lemon juice, and Worcestershire. Boil until sauce is thickened slightly. Transfer sauce to a small saucepan and stir in reserved bacon and parsley. Keep warm.
Pat steaks dry with paper towels and sprinkle with salt and pepper.
Heat remaining butter in a skillet over medium-high heat until foam begins to subside. Sear steaks for 4 minutes, turn over and sear, 3 to 3 1/2 minutes for medium-rare. Divide between 2 plates and spoon sauce over them.