Bourbon Peppercorn Sauce

• Meat

  • 4 6 oz. filet mignons

• Produce

  • 3 cloves Garlic
  • 1/3 cup Shallots

• Canned Goods

  • 2 cups Beef broth

• Baking & Spices

  • 1 tsp Granulated sugar
  • 1 1/2 tbsp Peppercorn medley
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 2 tbsp Butter
  • 1/3 cup Heavy cream

• Beer, Wine & Liquor

  • 1/4 cup Bourbon

Found on thebeachhousekitchen.com

Ingredients

• 4 6 oz. filet mignons
• salt and pepper to taste
• 1-2 Tbsp. olive oil
• 1/3 cup shallots, finely chopped
• 3 cloves garlic, finely minced
• 1 1/2 Tbsp. peppercorn medley, crushed gently with a mortar and pestle, do not totally grind
• 1/4 cup bourbon
• 2 cups beef broth
• 1 tsp. granulated sugar
• 1/3 cup heavy cream
• 2 Tbsp. butter

Directions

• Sprinkle top and bottom of filets with salt and pepper.
• Heat olive oil in 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 skillet and place on plate covered with foil.
• In the same skillet, lower heat to medium and add shallots and garlic. Cook until shallots and garlic soften, about 5 minutes adding extra olive oil if needed.
• Add peppercorns to the shallots and continue to cook for 2-4 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 for about 4 minutes.
• Whisk in heavy cream and then add butter until well combined.
• Serve over filets.