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Made with Garrison Brothers Texas Bourbon
Bourbon Fillet Au Poivre
Peppercorn-crusted fillet medallions seared and drizzled with a Garrison Brothers Bourbon pan sauce, served with garlic mashed potatoes and grilled asparagus. Yield: 2 Servings
Time
About 20 min
Method
Pan-seared
Glass
Bourbon
Small Batch
Flavor: Peppery · Creamy · Rich
Season: Year-round
Make the Bourbon Fillet Au Poivre
Ingredients
Serves 2
¼ cupGarrison Brothers Small Batch Bourbon 2Fillet medallions 2 tbspPeppercorns, coarsely ground To tasteSalt and black pepper 1 tbspVegetable oil 2 tbspShallot, minced ⅓ cupHeavy cream 2 tbspButter 1½ cupsGarlic mashed potatoes ½ lbAsparagus, grilled
Instructions
1Coat the fillets in the ground peppercorns and season with salt. 2Sear in the oil over medium heat about 3 minutes per side, or to your liking. Set aside. 3Cook the shallots in the same pan about 2 minutes, until soft. 4Deglaze with the bourbon, add the cream, salt and pepper, and simmer 3 minutes, until reduced by half. 5Turn off the heat and whisk in the butter. 6Plate the fillets with the sauce, mashed potatoes and asparagus.
About the Bourbon Fillet Au Poivre
A steakhouse classic, made at home in 20 minutes. Peppercorn-crusted fillet medallions are seared, then the pan is deglazed with Garrison Brothers Small Batch and finished with cream and butter for a rich, peppery sauce. Serve with garlic mashed potatoes and grilled asparagus.
Questions, answered
Is it safe to add bourbon to a hot pan?
Take the pan off the heat before you pour the bourbon in, then return it. Keep your face back, since the alcohol can flare.
How long should I cook the fillets?
About 3 minutes per side for medium-rare on a 1-inch medallion, or until it reads 130°F. Rest it 5 minutes.
What does au poivre mean?
It's French for "with pepper." The crushed peppercorn crust is what defines the dish.
