- 12 ozs mushrooms
- 3 tablespoons butter
- 2 shallots (finely chopped)
- 1/2 cup dry white wine
- 3/4 cup beef stock (chicken)
- 1 cup heavy whipping cream
- 2 tablespoons bourbon
- 1 teaspoon dijon mustard
- coarse salt
- black pepper (fresh ground)
- 28 ozs filet mignon (1 12 inches thick and 6 8 ounces)
- 2 tablespoons dijon mustard
- 2 tablespoons black peppercorns (cracked)
- coarse salt
- black pepper (fresh ground)
MUSRHOOM BOURBON SAUCE:
1.trim the ends off the mushroom stems; wipe mushrooms clean with a damp paper towel.
2 Pick out the 4 largest, best-looking mushroom caps and cut the stems off at the base; thinly slice the rest of the mushrooms.
3 Melt the butter in a pan over medium heat; brush a little of the melted butter over the whole mushroom caps and set them aside.
4 Add the shallots to the pan; cook until soft and translucent, but not brown, about 3 minutes.
5 Increase heat to high and add in the sliced mushrooms; stirring with a wooden spoon, saute the mushrooms until they are nicely browned and all the mushrooms juices have evaporated, 3-5 minutes.
6 Stir in the wine; bring to a boil; let boil until the liquid is reduced by half, 3-5 minutes.
7 Stir in the stock; bring to a boil; let boil until reduced by two-thirds, 3-5 minutes.
8 Stir in the cream; bring to a boil; let boil until reduced by one-third, 4-6 minutes (sauce should be thick and creamy).
9 Add in the bourbon; bring to a boil; let boil 1 minute.
10 Whisk in the mustard and season with salt and pepper to taste; the sauce should be highly seasoned.
11 Set sauce aside while you prepare the steaks.
PREPARE THE STEAKS:
1 Brush each filet on all sides with mustard.
2 Combine the peppercorns and 1 tablespoon of salt in a shallow bowl; stir to combine.
3 Thickly crust the steaks with the peppercorn mixture, concentrating it on the tops and bottoms and patting it onto the meat with your fingertips.
4 Set up grill for direct grilling and preheat to high.
5 When ready to grill, brush and oil the grill grate; place the filets on the hot grate until cooed to taste, about 3-4 minutes per side for rare; 4-6 minutes per side for med-rare; or 7-8 minutes per side for medium.
6 Using tongs, turn the steaks on their sides to brown the edges.
7 Once the steaks are on the grill, season the reserved mushroom caps with salt and pepper, place them on the grate, and cook them until they are browned and soft, 2-3 minutes per side.
8 Transfer grilled filets and mushroom caps to a platter; let rest for 2 minutes.
9 To serve, spoon sauce over filets; top each one with a grilled mushrooms cap.
