Prep Time::15 mins
Cook Time::35 mins
Total Time::50 mins
Servings::2
Yield::2 servings
Ingredients
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2 slices bacon
1 ½ tablespoons unsalted butter, divided
1 clove garlic, mashed to a paste
6 white mushrooms, thinly sliced
1 pinch salt and ground black pepper to taste
⅓ cup bourbon
⅓ cup water
2 tablespoons fresh lemon juice
1 tablespoon Worcestershire sauce
1 tablespoon minced fresh parsley leaves
2 filet mignon steaks, about 1 inch thick
Directions
Place bacon in an 8-inch cast iron skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Pour off excess fat from the skillet. Crumble bacon and reserve.
Heat 1 tablespoon butter in a skillet over medium-low heat. Cook garlic in the hot butter, stirring, until softened, 1 to 2 minutes. Add mushrooms, salt, and pepper; cook over medium heat, stirring, until liquid from mushrooms starts to evaporate, 5 to 7 minutes. Add bourbon and boil until nearly evaporated. Stir in water, lemon juice, and Worcestershire. Boil until sauce is thickened slightly. Transfer sauce to a small saucepan and stir in reserved bacon and parsley. Keep warm.
Pat steaks dry with paper towels and sprinkle with salt and pepper.
Heat remaining butter in a skillet over medium-high heat until foam begins to subside. Sear steaks for 4 minutes; turn over and sear, 3 to 3 1/2 minutes for medium-rare. Divide between 2 plates and spoon sauce over them.