Ingredients

The following ingredients have 4 Servings
  • 4 filet mignon steaks, 4-6 ounces each, about 1 inch thick
  • 2 tablespoons coarsely ground black pepper
  • 2 tablespoons butter
  • 2 shallots, peeled and chopped
  • 1 1/4 cups chicken broth
  • 2 tablespoons bourbon
  • 1/2 cup heavy cream

Instruction

  • Sprinkle the steaks on both sides with the pepper and press it firmly into the steak.
  • Heat a skillet over high heat (if you have a cast iron skillet this is the time to use it!) for 5 minutes.  Add one tablespoon of butter, swirl it around, and then add the steaks.
  • Let the steaks cook for 2-3 minutes without moving them so they get a nice sear. Turn them over with tongs and cook for another 2-3 minutes for medium rare.  Remove to a plate and cover with foil.
  • Reduce the heat to medium low and add the rest of the butter.  Stir in the shallots for 2 minutes, and then add the chicken broth.
  • When the broth is simmering, add the bourbon and simmer for about 5 minutes.  Stir in the cream and simmer for another couple of minutes.
  • Spoon a puddle of sauce onto each plate, place the steak on top, and ladle on a generous amount of sauce.  Serve at once.