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Filet Mignon with Sweet Bourbon-Coffee Sauce

Randy Mayor
Yield 4 servings (serving size: 1 steak, 1 tablespoon sauce, and 1 1/2 teaspoons parsley)
The bourbon and sugar round out the sharp coffee flavor to make a rich sauce for the beef. Roast refrigerated potato wedges for a quick side.

Ingredients

  • 1/2 cup water
  • 3 tablespoons bourbon
  • 1 1/2 teaspoons sugar
  • 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 (about 1 inch thick)
  • Cooking spray
  • 2 tablespoons chopped fresh parsley

Nutrition Information

  • calories 178
  • caloriesfromfat 27 %
  • fat 5.3 g
  • satfat 2 g
  • monofat 2.1 g
  • polyfat 0.2 g
  • protein 22.4 g
  • carbohydrate 2.1 g
  • fiber 0.1 g
  • cholesterol 52 mg
  • iron 1.5 mg
  • sodium 371 mg
  • calcium 21 mg

How to Make It

  1. Combine first 5 ingredients in a small bowl; set aside.

  2. 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.

  3. 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.