Flaming Filet Mignon

Chamberlains Flaming Filet Mignon with 5 Peppercorn Sauce

4- 4 ounce center cut beef filet mignon
1 tablespoon butter
1 tablespoon Olive oil blend
2 tablespoon 5 peppercorn mixture (crushed)
2 chopped shallots
1 sprig thyme
1/2 cup Texas Whiskey
1/2 cup Demi Glace
1/2 cup heavy cream
1 tablespoon butter
Steamed Asparagus spears for garnish

Heat a heavy cast iron skillet over medium-high heat until lightly smoking. Press one side of filet mignon into crushed peppercorn and season all sides with salt. Add oil to skillet and place beef, peppercorn side down into the oil. Sear until brown but not black. Turn and cook until other side is brown.  Add shallots and thyme and Cook stirring for 15 seconds. Carefully add whiskey and allow to flame. This will burn off the alcohol and leave the great taste behind. Add demi glaze and cream and reduce by half. Wisk in butter and adjust seasoning. Place 1 filet mignon on each plate and drizzle sauce over. Garnish with asparagus and serve.  

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