BRIE’S FLIET MIGNON
Elda’s Kitchen Kentucky Bourbon Cooking & Grilling Sauce
1 pound filet mignon, cut into 3 steaks (yields over 5 ounces per serving)
2 tablespoons plus 1/2 stick (4 tablespoons) butter, room temperature
1/4 teaspoon garlic powder
2 to 3 tablespoons of Elda’s Kitchen Kentucky Bourbon Cooking and Grilling Sauce
1 tablespoon chopped fresh parsley
Preheat your oven to 425 degrees only if a medium or well done steak is preferred.
To prepare compound butter: add 1/2 stick butter, garlic powder and 2 tablespoons of Elda’s Kitchen Kentucky Bourbon Sauce to a mixing bowl. Mix well and save for later.
Remove steaks from refrigerator and bring to room temperature. Once steaks reach room temperature, dab on each side with a paper towel to remove extra moisture. Using a cast iron skillet or oven safe pan, place the skillet on the stovetop and warm to a hot temperature. Brown 2 tablespoons of butter in the skillet, swirling pan to coat with the butter. Place steaks in the hot pan. Let steaks sizzle without moving for 3 minutes on one side. Flip and let the steaks and let sizzle for 3 minutes on the other side. Turn off heat.
For a rare steak, let the steak rest in cast iron skillet for 5 to 7 minutes.
For a medium or well-done steak, immediately place the cast iron skillet into the preheated oven and bake, using chart below:
Medium: 6 to 7 minutes or until meat reaches 135 to 140 degrees F, measured with a meat thermometer
Well-Done: 10 minutes or until meat reaches160 degrees F, measured with a meat thermometer
Remove from oven and let rest 5 to 7 minutes. Place steaks on dinner plate. Top each steak with one scoop of compound butter and sprinkle of fresh parsley. Enjoy!
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