Counter 01 · Beef & Steak
Grilled Filet Mignon with Bourbon Peppercorn Sauce
Thick filet mignon grilled with crisp crosshatch marks and served with a small pot of amber bourbon and green peppercorn sauce for pouring at the table.
- Prep
- 10 min
- Cook
- 25 min
- Serves
- 4
- Level
- Medium
A tall, thick filet is hard to get right on a grill because the outside can char before the center warms. The fix is to sear over direct heat and then finish on the cool side with the lid closed, like a small roast. The sauce borrows from the steakhouse pepper sauce but uses bourbon for a caramel note and brined green peppercorns for mild, fruity heat. Carefully flame the bourbon or simmer it for an extra minute to cook off the harsh alcohol.
Method
-
Season the filets with salt and pepper and rub lightly with oil. Leave them at room temperature 30 minutes.
-
Set up a gas grill with two burners on high and one off, heated to about 500 F.
-
Grill the filets over high heat 2 minutes, rotate 90 degrees and grill 2 minutes more. Flip and repeat, then move them to the unlit side, close the lid and cook 6 to 8 minutes to 128 F.
-
While they cook, melt the butter in a small saucepan and soften the shallot for 2 minutes. Remove from the heat, add the bourbon, then return and simmer 1 to 2 minutes until reduced by half.
-
Add the green peppercorns and stock and boil until reduced by half, then stir in the cream and mustard and simmer 3 minutes until it thickens slightly.
-
Rest the filets 5 minutes, then serve each on a warm plate with the sauce in a small ramekin alongside.
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