FILET WITH BOURBON STONY MUSTARD SAUCE
- 4 trimmed filet mignon steaks
- 2 tb olive oil
- 1/4 cup stony mustard
- 1/4 cup bourbon whiskey
- 3/4 cup heavy whipping cream
- salt and pepper to taste
Bring filets to room temperature. Rub steaks with olive oil and smear with stony mustard.
Preheat oven to 400F and heat cast iron skilled to medium high heat. When pan is heated, sear the filets until golden brown on each side. Transfer from pan onto baking sheet, and finish in oven until steaks reach 135F.
Remove from over and allow to rest for about 10 minutes.
Using the searing pan with mustard / pan drippings, add the bourbon to deglaze the pan; once deglazed, add the cream and turn to low to simmer until slightly thickened.
Adjust with salt & pepper as needed. When ready, spoon the sauce over the plated filets.
Any big Bordeaux (Cabernet Sauvignon, Merlot, Malbec) or Rhône (Syrah, Grenache, Mourvèdre) will pair beautifully with this filet.