Filet Mignon and Bourbon Sauce

This easy Filet Mignon and Bourbon Sauce is impressive without requiring too many ingredients.

The Filet Mignon medallions are simply seasoned with salt and pepper and cooked in a cast iron skillet until they are medium rare.

Then the pan drippings are mixed with bourbon, onion, garlic, heavy cream, beef broth, butter, and a touch of sugar to create a sauce.

What is Filet Mignon?

Filet mignon is only part of a beef tenderloin. It is a medallion cut from the end portion of the tenderloin. The rest of the tenderloin can create other steak cuts or a delicious tenderloin roast.

This recipe is moderately low-carb, but not necessarily by Keto extreme low-carb guidelines.

a Filet Mignon topped with Bourbon Sauce over asparagus on a plate. — Bourbon Sauce for Beef Tenderloin Steaks

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How to make Filet Mignon with Bourbon Sauce:

Sprinkle the top and bottom of the filets with salt and pepper.

two filet mignon medallions sprinkled with salt and pepper on a cutting board.

Heat the olive oil in a cast iron skillet over medium high heat.

Add the filets and cook about 4 – 5 minutes per side or until cooked to your liking.

Remove from the skillet and place on plate and cover with foil.

In the same skillet, lower the heat to medium and add the yellow onions and jarred minced garlic. Cook about 3 minutes, stirring often.

onions and garlic cooking in a cast iron skillet.

Add 1/4 teaspoon black pepper and continue to cook and stir for 2 minutes.

Pour in the bourbon to deglaze the pan, scraping up any brown bits from the bottom of the skillet.

onions, garlic, and bourbon cooking in a cast iron skillet.

Stir in the beef broth and sugar and continue to cook for about 2 minutes.

beef broth and sugar added to the bourbon sauce in the cast iron skillet.

Whisk in the heavy cream and then add butter until melted and well combined.

heavy cream and butter added to the bourbon sauce in the cast iron skillet.

Remove a few tablespoons of the sauce to a small bowl and whisk in the cornstarch until smooth.

cornstarch mixed into some of the bourbon sauce.

Add it to the sauce in the skillet and whisk until smooth. Continue to cook for a few minutes until the sauce thickens slightly.

Remove from the heat and transfer the sauce to a gravy boat.

Serve the filet mignon medallions topped with the bourbon sauce.

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Serves 2

Filet Mignon with Bourbon Sauce

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

This easy Filet Mignon and Bourbon Sauce is impressive without requiring too many ingredients. The Filet Mignon medallions are simply seasoned with salt and pepper and cooked in a cast iron skillet until they are medium rare. Then the pan drippings are mixed with bourbon, onion, garlic, heavy cream, beef broth, butter, and a touch of sugar to create a sauce.

Ingredients

2 filet mignon beef tenderloin steaks (6 ounces each)
salt and black pepper to taste
1 Tablespoon olive oil
1/8 cup finely chopped yellow onion
1 1/2 teaspoons jarred minced garlic
1/4 teaspoon black pepper
1/4 cup bourbon (or whiskey)
3/4 cup beef broth
1/2 teaspoon granulated sugar
1/8 cup heavy cream
1 Tablespoon butter
1 Tablespoon cornstarch (for thickening)

Instructions

Sprinkle the top and bottom of the filets with salt and pepper.
Heat the olive oil in a cast iron skillet over medium high heat.
Add the filets and cook about 4 - 5 minutes per side or until cooked to your liking. Remove from the skillet and place on plate and cover with foil.
In the same skillet, lower the heat to medium and add the yellow onions and jarred minced garlic. Cook about 3 minutes, stirring often.
Add 1/4 teaspoon black pepper and continue to cook for 2 minutes.
Pour in the bourbon to deglaze the pan, scraping up any brown bits from the bottom of the skillet.
Stir in the beef broth and sugar and continue to cook and stir for about 2 minutes.
Whisk in the heavy cream and then add butter until melted and well combined.
Remove a few tablespoons of the sauce to a small bowl and whisk in the cornstarch until smooth.
Add it to the sauce in the skillet and whisk until smooth. Continue to cook for a few minutes until the sauce thickens slightly.
Remove from the heat and transfer the sauce to a gravy boat.
Serve the filet mignon medallions topped with the bourbon sauce.