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Filet Mignon w/ Burbon Peppercorn Sauce Recipe

   
 

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     Filet Mignon w/ Burbon Peppercorn Sauce

Category   Entrees - Maindishes
Sub Category   None

Ingredients
4 each 6 to 8 oz filet mignon
2 tbs cracked black pepper
1 tsp seasoned salt
3 oz of bourbon
1 tsp finely chopped shallots
1 tsp finely chopped fresh garlic
1 tsp finely minced red onion
1 tbs butter
2 oz richly flavored beef stock
 
4 to 6 oz demi glaze
salt and pepper to taste
4 each 3 in seasoned croutons

Instructions
Season filets with seasoned salt and place on char grill to mark. When neatly marked on both sides, place on a half sheet pan and finish cooking to temperature in hot oven.
In a hot saute pan, melt the butter, add cracked black pepper and garlic, shallots and onion. Saute until vegetables are tender crisp
Deglaze the pan with beef stock and reduce to 2 to 3 tsp of liquid. Deglaze again with the bourbon and reduce by ½. Add demi glaze and blend well with a whip until smooth.
When filets are cooked to temperature, place on a crouton and top with bourbon peppercorn sauce.


Originally Submitted
1/23/2012





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