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Randy Mayor Photo by: Randy Mayor

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.

Cooking Light MARCH 2006

  • Yield: 4 servings (serving size: 1 steak, 1 tablespoon sauce, and 1 1/2 teaspoons parsley)

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

Preparation

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.

Nutritional Information

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
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Filet Mignon with Sweet Bourbon-Coffee Sauce recipe

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