Hello friends! How was everyone’s weekend?? Hopefully you spent it doing something fun. I went to the Eastern shore of Maryland for the weekend with my husband Tom and some good friends! We were supposed to go back in October to celebrate my birthday, but it happened to be the weekend of Hurricane Joaquin. The weather in Maryland was expected to be terrible, so we rescheduled for this past weekend. Boy, did we luck out! The weather was fabulous and it just so happened to coincide with my husband Tom’s birthday, so we spent it celebrating and enjoying all the wonderful things St. Michael’s, Maryland had to offer.
Since today is Tom’s actual birthday, I wanted to share a recipe that was one of his favorites. It was easy to decide on this Bourbon Peppercorn Sauce. He totally loves it. When it comes to butter for his bread and peppercorn sauce for his steak Tom is not a sharer. He would honestly drink this stuff through a straw if I let him! I have to say it’s a favorite of mine too. It comes together quickly and is perfect served with a filet (Tom’s favorite) or a strip steak (my favorite). It’s also fabulous over mashed potatoes alongside the steak.
This sauce is rich, but not overly creamy and it packs a punch! I use a colorful medley of black, white, pink and green peppercorns and a touch of bourbon that gives it such a zesty flavor! If you happen to serve beef for the holiday this would be the perfect sauce to serve with it. I think your family and friends will just love it just as much as Tom does. Enjoy your week and see you back at the BHK on Thursday!
- 4 6-oz. filet mignons
- salt and pepper to taste
- 1-2 Tbsp. olive oil
- 1/3 cup shallots finely chopped
- 3 cloves garlic finely minced
- 1 1/2 Tbsp. peppercorn medley crushed gently with a mortar and pestle, do not totally grind
- 1/4 cup bourbon
- 2 cups beef broth
- 1 tsp. granulated sugar
- 1/3 cup heavy cream
- 2 Tbsp. butter
Sprinkle top and bottom of filets with salt and pepper.
Heat olive oil in cast iron skillet over medium high heat.
Add the filets and cook about 4-5 minutes per side or until cooked to your liking. Remove from skillet and place on plate covered with foil.
In the same skillet, lower heat to medium and add shallots and garlic. Cook until shallots and garlic soften, about 5 minutes adding extra olive oil if needed.
Add peppercorns to the shallots and continue to cook for 2-4 minutes.
Pour in the bourbon to deglaze the pan, scraping up any brown bits from the bottom of the skillet.
Stir in the beef broth and sugar and continue to cook for about 4 minutes.
Whisk in heavy cream and then add butter until well combined.
If you like your sauce a little thicker, whisk in some Wondra flour to thicken it up.
Serve over filets.