PAN-SEARED FILETS MIGNON WITH KENTUCKY BOURBON MARINADE (for four)
½ cup bourbon
½ cup firmly packed light brown sugar
1/3 cup soy sauce
2 tablespoons Worcestershire sauce
½ teaspoon Tabasco sauce
1 tablespoon Dijon mustard
1 teaspoon cornstarch
4 center cut filets mignon, 1-1/2 to 2 inches thick, 7 to 8 ounces each, trimmed of fat and silver skin and dried thoroughly with paper towels
4 teaspoons olive oil
salt and freshly ground black pepper
- In a bowl, combine bourbon, brown sugar, soy sauce, Worcestershire, Tabasco, mustard and cornstarch. Stir until sugar has dissolved. Place filets in a bowl or sealable plastic bag, pour marinade over and marinate, sealed or covered, in the refrigerator for 2 hours.
- Remove steaks from marinade, pat dry with paper towels and allow to come to room temperature (about 30 minutes). Heat a 10 inch heavy skillet (not non-stick) over high heat on stovetop until very hot.
- Rub steaks on both sides with ½ teaspoon oil and sprinkle generously with salt and pepper. Place steaks in skillet and sear for 1 minute on each side, turning with tongs. Reduce heat to medium and continue cooking, turning every other minute with tongs, until well browned and a nice crust has formed, a total of about 8 minutes for medium-rare meat.
- Transfer steaks to a warm platter, cover loosely with aluminum foil, and let rest 5 minutes before serving with beans.
adapted from the Williams Sonoma Kitchen