Hickory-Grilled Filet Mignon Steaks with Spicy Sausage and Bourbon Sauce and Portobello Mushrooms

By sexyswamprat

Ingredients
  • For Steaks and Mushrooms:

  • 2 tablespoons light olive oil

  • 3 tablespoons red wine vinegar

  • 1/4 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 4 filet mignon steaks, about 8 ounces each

  • 4 medium-sized portobello mushrooms, stemmed and black gills scraped

  • For Bourbon Wine Sauce:

  • 1 tablespoon light olive oil

  • 8 ounces tasso or andouille sausage, or smoked bacon, diced

  • 2 tablespoons minced shallots

  • 1/2 tablespoon minced garlic

  • 5 tablespoons Jack Daniel's, Jim Beam, or other good-quality bourbon

  • 1 Roma (plum) tomato, diced

  • 1 cup veal stock

  • 2 tablespoons butter, diced

  • Dash of worcestershire sauce

Directions
  1. FOR STEAKS: Prepare the grill and soak some hickory wood chips in water. (Or, alternatively, the steaks can be broiled or sautéed in a heavy pan or skillet using 1 tablespoon of hot olive oil or safflower oil; they will take approximately the same time to cook as they will on the grill.)

  2. Mix together the oil, vinegar, salt, and pepper in a bowl. Rub the mixture over the steaks and mushrooms. Drain the soaked wood chips and add to the coals on the grill when they are ready. Place the steaks on the grill over the coals and arrange the mushrooms to the side, next to the steaks but not over direct heat. Grill the steaks for 5 to 6 minutes per side for medium-rare or about 7 minutes per side for medium. Grill the mushrooms for about the same time, until they are golden brown and attractively marked by the grill.

  3. FOR BOURBON SAUCE: Heat the olive oil in a heavy sauté pan or skillet and add the sausage. Sauté over medium-high heat, stirring often, for about 3 minutes, until lightly browned. Add the shallots and garlic, and sauté 1 minute longer. Deglaze the pan with the bourbon and carefully ignite. When the alcohol has burned off, add the tomato and stock. Bring to a simmer and stir in the butter until thoroughly incorporated. Add the Worcestershire sauce, salt, and pepper, and keep warm over very low heat or in a double boiler.

  4. TO SERVE: Place the steaks in the center of each warm serving plate. Arrange each mushroom so that it leans up against the steak. Pour the sauce over both the steaks and mushrooms, and serve immediately.


Nutritional Facts

Servings
1
per Serving
Yield
Serves 4
Calories
741
Fat. Total
49g
Fiber
1g
Carbohydrates
Total
5g
Sodium
933mg
% Cal. from Fat
60%
Cholesterol
194mg
Protein
58g

dinner beef steak iron b vitamins pork sausage mushrooms vitamin d gluten free grill stovetop main dish

1 reply