Filet Mignon with Bourbon-Coffee Sauce
1/2 cup water
3 tablespoons bourbon
1 1/2 teaspoons maple syrup
1/2 teaspoon beef-flavored bouillon granules
1/2 teaspoon instant coffee granules
1/2 teaspoon black pepper
1/4 teaspoon salt
4 (4-ounce) beef tenderloin steaks, trimmed
2 tablespoons chopped fresh parsley
4 tablespoons of butter- melted
Combine first 5 ingredients in a small bowl; set aside.
Sprinkle pepper and salt over both sides of steaks. Heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add steaks; cook 2 minutes on each side. Reduce heat to medium; cook steaks 2 minutes or until desired degree of doneness. Transfer steaks to a platter; cover and keep warm.
Add bourbon mixture to pan; cook over medium-high heat until mixture has reduced to 1/4 cup (about 3 minutes). Serve sauce over beef; sprinkle with parsley and pour butter over steaks.
Pairs Well With
I've been searching for rubs like the Kona steak at Capital Grill and this one seems to come close...