The French are ever so elegant in their ways. Trust them to name a beautiful cut of soft tenderloin meat ‘dainty beef’. For the uninitiated, that is what the French mean by fillet mignon. Fillet mignon (pronounced fee-layh mee-nion) as a term was first used by O. Henry in his 1906 book, The Four Million. The very same fillet mignon, fit to serve the kings and queens, the pièce de résistance of any dining experience has become synonymous with grand romance.
The richness of bourbon marries beautifully with the soft, buttery texture of the tenderloin. Pairing a fillet mignon with a wonderfully sticky, sweet bourbon sauce with just a hint of smoky coffee is a guaranteed trip to food heaven. You can use a Jefferson’s Kentucky Straight Bourbon Whiskey as its spicy and sweet flavor profile echoes the umami taste of the fillet and the smokiness of the sauce. Let’s take a plunge into the divine realm of sensory delights and find out how to make our own.
Combine water, sugar, bourbon, instant coffee granules and the bouillon granules together and set aside. Season your steak with salt and pepper on both sides. Heat a skillet over medium high heat and coat with cooking spray. Cook the steak to your liking. Keep in mind that it’s best served medium rare, in which case cook your steak for 2 minutes on each side. Cover and set aside. Pour the sauce mixture into a saucepan and boil till it has reduced by 3/4th of its volume. Spoon the sauce over your steak and serve with a garnish of freshly chopped parsley.
This eccentric combination of gorgeous bourbon, with its hint of spice and a luxurious cut of tenderloin is delightfully sinful. Whip it up for your loved one and indulge your senses now!
Tom Lehrer may have never ended up poisoning pigeons in the park but he did end up spiking the dr
It’s a chilly mid-winter night. You come home and ask, “What’s for dinner?””Cock-a-leekie”.