This has turned out to be my wife's absolute favorite recipe for filet mignon with mushrooms. The original called for about a third of the liquid, but the sauce is so good that she always complained about not having enough to dip bread in. So the liquid measurements are tripled here from the original.
Ingredients
- slices bacon: 2 piece
- ½ tablespoons unsalted butter: 1 piece (divided)
- clove garlic, mashed to a paste: 1 piece
- white mushrooms: 6 piece (sliced)
- pinch salt and ground black pepper: 1 piece (to taste)
- Bourbon: 0.33333 cup
- water: 0.33333 cup
- lemon juice: 2 Tbsp (fresh)
- Worcestershire sauce: 1 Tbsp
- fresh parsley leaves: 1 Tbsp (minced)
- filet mignon steaks: 2 piece (about 1 inch thick)
Metric Conversion
Stages of cooking
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Place bacon in an 8-inch cast iron skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Pour off excess fat from the skillet. Crumble bacon and reserve.
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Heat 1 tablespoon butter in a skillet over medium-low heat. Cook garlic in the hot butter, stirring, until softened, 1 to 2 minutes. Add mushrooms, salt, and pepper; cook over medium heat, stirring, until liquid from mushrooms starts to evaporate, 5 to 7 minutes. Add bourbon and boil until nearly evaporated. Stir in water, lemon juice, and Worcestershire. Boil until sauce is thickened slightly. Transfer sauce to a small saucepan and stir in reserved bacon and parsley. Keep warm.
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Pat steaks dry with paper towels and sprinkle with salt and pepper.
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Heat remaining butter in a skillet over medium-high heat until foam begins to subside. Sear steaks for 4 minutes; turn over and sear, 3 to 3 1/2 minutes for medium-rare. Divide between 2 plates and spoon sauce over them.
