Filet Mignon with Mushrooms
Description
These seared filet mignon steaks are paired with a rich mushroom sauce that's sure to impress in this easy recipe for two.
Ingredients
•
2 slices bacon
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1 1/2 tablespoons unsalted butter, divided
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1 clove garlic, mashed to a paste
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6 white mushrooms, thinly sliced
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1 pinch salt and ground black pepper to taste
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1/3 cup bourbon
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1/3 cup water
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2 tablespoons fresh lemon juice
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1 tablespoon Worcestershire sauce
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1 tablespoon minced fresh parsley leaves
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2 filet mignon steaks, about 1 inch thick
Directions
1
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.
2
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.
3
Pat steaks dry with paper towels and sprinkle with salt and pepper.
4
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.