Grilled Filet Mignon with Knob Creek® Bourbon Peppercorn Sauce

 

This post is sponsored by Knob Creek® Bourbon and The Original Brothers of Bourbon website. Grilled filet mignon, Knob Creek® Bourbon, heavy cream, and a thick crust of peppercorns. Sounds decadent, doesn’t it?I’m riffing on the French classic Steak au Poivre, using the big flavor of Knob Creek® bourbon and peppercorns to perk up filet …

What you will need

4 thick (2 1/2 inch) filet mignon steaks

2 teaspoons kosher salt

2 tablespoons peppercorn blend, coarsely crushed

1/4 cup Knob Creek® bourbon

1/2 cup heavy cream

1/2 teaspoon fresh ground peppercorn blend

1/4 teaspoon salt

I use a mortar and pestle to crush the peppercorns. If you don’t have one, seal the peppercorns in a zip-top plastic bag to keep them from scattering over the counter. Squeeze out all the air, seal the bag, and use the bottom of a heavy skillet to crush the peppercorns. Or, try your pepper mill’s coarsest setting. You want mostly cracked pepper, not powder.

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