Bourbon Filet Mignon

Bourbon Filet Mignon Recipe

I must give credit where credit is due on this one… Thanks fresh direct. I thank my favorite grocery provider b/c they supplied bourbon-marinated 5 oz fillets that made this one of the easiest meat cooking experience of my life.

I should say, my friend Ginger (maker of glass noodles) was the one who hosted and bought the steaks.  However, I ended up cooking (as usual) in her tiny kitchen and ended up spilling half a pot of pasta on me – not my first food disaster in small NYC kitchens.

By virtue of the cut, these steaks were so tender and delicious, but the fact that they had marinated in bourbon for at least 2 days didn’t hurt (nor did the butter and red wine).  I’m sure these would be wonderful on a grill… but since they’re basically illegal in Manhattan, we made due with an oven, broiler and skillet.

Ingredients (makes four steaks):

  • Four 5 oz fillets
  • 8 oz of bourbon
  • 3 tablespoons butter
  • 3 tablespoons red wine (I like a Cabernet… admittedly I usually pour from the glass I’m drinking)
  • Large freezer bag
  • Aluminum foil

What you’ll have to clean up afterward:

  • Baking sheet
  • Skillet

Step One: poke 3-5 holes in steaks using a skewer.

Step Two: Place steaks and bourbon in a freezer bag and let it marinate overnight in the refrigerator.

Step Three (next day): Pre-heat oven to 400 degrees

Step Four: Line baking sheet with aluminum foil, place steaks on baking sheet and bake for 5 minutes on each side.

Step Five: Broil steaks for 2-3 minutes on each side (this will yield a medium rare… for rare, broil 1 minute each side)

Step Six: In a skillet combine butter, red wine and the pan juices from the steaks over medium-high heat.  Bring to a simmer.

Step Seven: Cook steaks in skillet about 30 seconds on each side right before serving.  If your sides aren’t quite done at the same time… let them sit in warm oven until ready and then sear right before serving.

-Eat Hearty!


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