Balsamic & Bourbon Filet Mignon

• Meat

  • 2 Filet mignon

• Produce

  • 12 Crimini mushrooms
  • 1 tbsp Thyme, fresh leaves

• Condiments

  • 1 oz Balsamic vinegar
  • 1 oz Worcestershire sauce

• Dairy

  • 4 tbsp Butter

• Beer, Wine & Liquor

  • 1 oz Bourbon

Found on justapinch.com

Description

Ingredients

• 1 oz balsamic vinegar
• 1 oz bourbon (I used Eastside Distilling Burnside bourbon)
• 1 oz worcestershire sauce
• 4 Tbsp butter, divided in half
• 2 filet mignon
• 12-15 crimini mushrooms, thinly sliced
• 1 Tbsp fresh thyme leaves

Directions

• 1Combine balsamic vinegar, bourbon and Worcestershire sauce in a small bowl. 2Rinse and pat dry filet mignon and place in a shallow dish. Pour half of the marinade over the steaks (youll use the other half with the mushrooms), turning to coat. 3Place in the refrigerator for an hour, turning after 30 minutes. (I cut the steaks in half horizontally to reduce cooking time.) 4Pre-heat oven to 425 degrees. 5In a cast iron skillet or other oven-proof pan, melt 2 tbsp butter over medium high heat. 6Place steaks in the skillet and allow to sear, untouched, 3 minutes. Discard the marinade in the dish the steaks were in. 7Turn steaks and remove from heat. 8Place the skillet in the oven for 15-20 minutes, depending on the thickness of the steak. 9While the steaks finish, melt remaining 2 tbs butter in a saute pan over medium heat. 10Add mushrooms and saute until soft, 5 minutes. Pour half of the remaining marinade over the mushrooms, add thyme, reduce heat and continue to saute 6-8 minutes. 11Taste at this point and add more marinade to the mushrooms, for a stronger flavor, if desired. 12Plate steaks when done. Spoon mushrooms over the top.