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

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1. 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.

2. 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.

3. 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.

4. 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