Filet Mignon and Bourbon Sauce

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.

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.

Serve the filet mignon medallions topped with the bourbon sauce.

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