Ingredients

• 2 tablespoon butter
• 1 tablespoon shallots, chopped
• 0.5 cup Cabernet Sauvignon
• 2 whole filets mignons
• 1 cup Shiitake mushrooms, stemmed and sliced
• 2 tablespoon bourbon
• 0.5 cup demi-glace
• 0.25 cup Madeira or dry sherry
• 2 tablespoon sweet butter
• dash salt and pepper

Steps

1. To make the filets: Preheat the oven to 350°F. Brown the filets on all sides in 2 tablespoons of butter in a heavy ovenproof sauté pan or skillet. Bake in oven for 8 to 10 minutes, or until medium rare. Set filets aside and keep warm.
2. Transfer the filet pan to the stovetop, add shallots and mushrooms and sauté until shallots are translucent. Add the bourbon.
3. Avert your face, ignite the bourbon with a long match, and shake the pan until the flames subside. Add the demi-glace and wines, and cook over medium heat to reduce until thickened, about 5 to 8 minutes. Stir in 2 tablespoons of butter, salt and pepper.

Nutrition