Peppered Filet Mignons with Mushroom Bourbon Sauce
Elevate your dinner table with these decadent Peppered Filet Mignons with Mushroom Bourbon Sauce—a restaurant-quality dish that’s surprisingly easy to make at home. Perfectly seared, tender filet mignons are encrusted with freshly cracked black pepper for a bold, savory crust, then topped with a rich, creamy mushroom bourbon sauce. The sauce, made with sautéed cremini mushrooms, aromatic shallots and garlic, and a splash of premium bourbon, adds luxurious depth to every bite. Balanced with heavy cream and finished with fresh parsley, this dish is a showstopper for special occasions or elegant date nights. Ready in under an hour and sure to impress, this gourmet recipe pairs beautifully with roasted vegetables and buttery mashed potatoes. Keywords: filet mignon recipe, mushroom bourbon sauce, steak dinner ideas, gourmet recipes, special occasion meals.
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Recipe Information
Ingredients
- 4 pieces (6 ounces each) filet mignons
- 2 tablespoons freshly ground black pepper
- 1 teaspoon kosher salt
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 tablespoons shallots, finely chopped
- 2 cloves garlic, minced
- 2 cups cremini mushrooms, sliced
- 1 cup bourbon (good quality)
- 1 cup beef broth
- 0.5 cup heavy cream
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Pat the filet mignons dry with paper towels. Season both sides evenly with kosher salt. Press the freshly ground black pepper onto the steaks, coating them generously.
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter over medium-high heat until the butter melts and starts to foam.
Sear the filets in the skillet for 3-4 minutes per side for medium-rare, adjusting the time based on your preferred doneness. Use tongs to hold the steaks upright and sear the edges briefly. Remove the steaks and let them rest on a plate tented with foil.
Lower the heat to medium and add 2 tablespoons of unsalted butter to the skillet. Once melted, sauté the finely chopped shallots and minced garlic until fragrant, about 1 minute.
Add the sliced cremini mushrooms and cook for 5-7 minutes, stirring occasionally, until they are browned and softened.
Carefully add the bourbon to the skillet. Allow it to simmer for 2-3 minutes, letting the alcohol cook off while scraping up any browned bits from the bottom of the pan.
Add the beef broth and simmer for another 5 minutes or until the liquid has reduced by half.
Stir in the heavy cream and simmer for an additional 2 minutes until the sauce thickens slightly. Taste and adjust the seasoning with salt as needed.
Plate the steaks and spoon the mushroom bourbon sauce generously over each one. Garnish with fresh chopped parsley and serve immediately.
Nutrition Facts
Calories |
747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 49% | |
| Saturated Fat | 18.2 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 203 mg | 68% | |
| Sodium | 500 mg | 22% | |
| Total Carbohydrate | 5.8 g | 2% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 1.7 g | ||
| Protein | 55.6 g | 111% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 45 mg | 3% | |
| Iron | 6.2 mg | 35% | |
| Potassium | 997 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
