Ingredients
2
2 servings
- •2 slices bacon
- •1.5 tablespoons unsalted butter, divided
- •1 clove garlic, mashed to a paste
- •6 white mushrooms, thinly sliced
- •1 pinch salt and ground black pepper to taste
- •0.33333334326744 cup bourbon
- •0.33333334326744 cup water
- •2 tablespoons fresh lemon juice
- •1 tablespoon Worcestershire sauce
- •1 tablespoon minced fresh parsley leaves
- •2 filet mignon steaks, about 1 inch thick
Instructions
- Place bacon in an 8-inch cast iron skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Pour off excess fat from the skillet. Crumble bacon and reserve.
- Heat 1 tablespoon butter in a skillet over medium-low heat. Cook garlic in the hot butter, stirring, until softened, 1 to 2 minutes. Add mushrooms, salt, and pepper; cook over medium heat, stirring, until liquid from mushrooms starts to evaporate, 5 to 7 minutes. Add bourbon and boil until nearly evaporated. Stir in water, lemon juice, and Worcestershire. Boil until sauce is thickened slightly. Transfer sauce to a small saucepan and stir in reserved bacon and parsley. Keep warm.
- Pat steaks dry with paper towels and sprinkle with salt and pepper.
- Heat remaining butter in a skillet over medium-high heat until foam begins to subside. Sear steaks for 4 minutes; turn over and sear, 3 to 3 1/2 minutes for medium-rare. Divide between 2 plates and spoon sauce over them.
Nutritional Facts
Per 2 servings
- Calories: 468
- Carbohydrate: 6g
- Fat: 22g
- Fiber: 1g
- Protein: 38g
- Sugar: 2g
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