Peppered Filet Mignons With Mushroom Bourbon Sauce

Total Time: 1 hr 12 mins Preparation Time: 1 hr Cook Time: 12 mins

Ingredients

• Servings: 4
• 12 ounces mushrooms
• 3 tablespoons butter
• 2 shallots, finely chopped
• 1/2 cup dry wine
• 3/4 cup beef stock or 3/4 cup chicken stock
• 1 cup heavy whipping cream
• 2 tablespoons bourbon
• 1 teaspoon dijon mustard
• coarse salt
• fresh ground black pepper
• 4 (7 ounce) filet mignon, each 1 1/2 inches thick and 6-8 ounces
• 2 tablespoons dijon mustard
• 2 tablespoons cracked black peppercorns
• coarse salt
• fresh ground black pepper

Recipe

• 1 mushroom bourbon sauce: trim the ends off the mushroom stems; wipe mushrooms clean with a damp paper towel.
• 2 pick out the 4 largest, best-looking mushroom caps and cut the stems off at the base; thinly slice the rest of the mushrooms.
• 3 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.
• 4 add the shallots to the pan; cook until soft and translucent, but not brown, about 3 minutes.
• 5 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.
• 6 stir in the wine; bring to a boil; let boil until the liquid is reduced by half, 3-5 minutes.
• 7 stir in the stock; bring to a boil; let boil until reduced by two-thirds, 3-5 minutes.
• 8 stir in the cream; bring to a boil; let boil until reduced by one-third, 4-6 minutes (sauce should be thick and creamy).
• 9 add in the bourbon; bring to a boil; let boil 1 minute.
• 10 whisk in the mustard and season with salt and pepper to taste; the sauce should be highly seasoned.
• 11 set sauce aside while you prepare the steaks.
• 12 brush each filet on all sides with mustard.
• 13 combine the peppercorns and 1 tablespoon of salt in a shallow bowl; stir to combine.
• 14 thickly crust the steaks with the peppercorn mixture, concentrating it on the tops and bottoms and patting it onto the meat with your fingertips.
• 15 set up grill for direct grilling and preheat to high.
• 16 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.
• 17 using tongs, turn the steaks on their sides to brown the edges.
• 18 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.
• 19 transfer grilled filets and mushroom caps to a platter; let rest for 2 minutes.
• 20 to serve, spoon sauce over filets; top each one with a grilled mushrooms cap.