A delightful twist on the classic filet mignon recipe, featuring a rich bourbon cream sauce.
Take the steaks out of the fridge and let them come to room temperature.
Allowing the steaks to reach room temperature ensures even cooking.
Mix the cracked pepper and chopped rosemary in a bowl.
Chopping the rosemary finely helps release its aromatic oils.
Season the steaks with salt and press one side into the pepper mixture to coat.
Pressing the seasoning firmly onto the steak helps it adhere during cooking.
Heat olive oil and butter in a cast-iron skillet over high heat.
Using a combination of oil and butter prevents the butter from burning.
Sear the steaks for about 4 minutes on each side for medium-rare.
Avoid moving the steaks while searing to achieve a good crust.
Remove the steaks from the skillet and let them rest for 5 minutes.
Resting the steaks allows the juices to redistribute, making them juicier.
In the same skillet, add beef broth and bourbon, scraping up any browned bits.
Deglazing the pan with broth and bourbon adds depth to the sauce.
Stir in the cream and mustard, cooking until the sauce thickens.
Whisking continuously prevents the sauce from separating.
Remove from heat and stir in butter to finish the sauce.
Adding butter off the heat gives the sauce a silky texture.
Serve the steaks topped with the sauce.
Garnish with a sprig of rosemary for an elegant presentation.
