Homewood Gourmet: Filet Mignon with Salted Caramel-Bourbon Sauce

Homewood Gourmet: Filet Mignon with Salted Caramel-Bourbon Sauce


4 (6-ounce) beef tenderloin filets

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 tablespoon canola oil

3 tablespoons salted butter, divided

3 tablespoons bourbon

2 tablespoons dark brown sugar

1/4 cup plus 1 tablespoon heavy cream

2 tablespoons chopped fresh chives

Sprinkle steaks evenly with salt and pepper.


Heat canola oil in a medium skillet over medium-high heat. Add steaks, and cook 3 minutes on first side; turn and add 1 tablespoon of the butter. Cook an additional 3 to 4 minutes or until desired dregree of doneness. Remove from the skillet and keep warm.

Add brandy to skillet, stirring to loosen particles from bottom of skillet. Add remaining 2 tablespoons butter and the sugar; cook, stirring constantly, until sugar dissolves and caramelizes. Remove skillet from heat and whisk in cream until blended. Return to heat, bring to a boil and cook, stirring constantly for 1 minute or until sauce is thickened. Pour sauce over steaks and garnish with chives.

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