I rarely freeze meat because I tend to forget it’s there until I find a frosty, crystallized, freezer-burnt disgusting mess months later. This time, even though these were a great bargain, I was determined not to let them go to waste. I pulled them out and while they were thawing in the fridge I came up with this sauce. It’ll go great with any good piece of beef and I’ll be adding it to a pork dish before long. Next time I’ll throw in the green peppercorns I forgot this time around.
Because serving filet makes any meal a celebration, I invited the whole family over. It’d be easy to make this in a smaller amount, or save the leftover sauce for another use. Served with a salad and Sour Cream and Chive Smashed Potatoes, the whole meal was simple and easy, proof that good food doesn’t have to complicated.
- Filet Mignon or your favorite cut, 8
- Butter, 1/2 cup
- Bourbon 1 1/2 cups
- Honey, 1/2 cup
- Cream, 1/2 cup
- Coarse Ground Salt/Pepper
In a small, heavy saucepan bring bourbon to a low boil and let it simmer until it’s reduced by about a third.
Add the honey and stir until it’s dissolved. Remove from heat and set aside.
In a large skillet or saute pan, heat the butter over medium-high to high heat until it just begins to brown. Add the meat and season generously with salt and pepper. Don’t overcrowd and be sure the pan is really hot. You want the meat to sear and brown, not steam.
Once the underside is nice and brown, turn them only once and cook until they’re done to your liking. For rare I’m guessing these took another 5 to 7 minutes.
Remove the meat to a platter and add the honey bourbon mixture to the pan, stirring up all the browned bits of goodness. Bring it to a nice low boil and cook until it’s reduced by about half.
Reduce the heat, stir in the cream and let it cook another few minutes.
Throw the steaks back in the pan just long enough to get them warm and coated with the sauce, the put them back on the platter or individual plates.
Pour a little sauce over the meat and pass the remaining sauce separately.
Serve immediately and enjoy!