Way too sweet. My husband and I are not big fans of anything too sweet for the main course, so this could have potential if you do like that; however, it tasted sweet like a dessert - not at all something we wanted to ruin a fillet with.
Filet Mignon with Sweet Bourbon-Coffee Sauce
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.
Yield: 4 servings (serving size: 1 steak, 1 tablespoon sauce, and 1 1/2 teaspoons parsley)
More From Cooking Light
Amount per serving
- Calories: 178
- Calories from fat: 27%
- Fat: 5.3g
- Saturated fat: 2g
- Monounsaturated fat: 2.1g
- Polyunsaturated fat: 0.2g
- Protein: 22.4g
- Carbohydrate: 2.1g
- Fiber: 0.1g
- Cholesterol: 52mg
- Iron: 1.5mg
- Sodium: 371mg
- Calcium: 21mg
- 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
- Combine first 5 ingredients in a small bowl; set aside.
- 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.
- 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.
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