Source: dLife

Filet mignon cooked in a thick, sweet bourbon-coffee sauce.

Servings

0.5 cup cold water
3 tbsp Bourbon, 86 proof
1.5 tsp sugar
0.5 Bouillon, beef, powdered, serving
0.5 tsp instant coffee granules
0.5 tsp black pepper
0.25 tsp salt
4 oz extra lean beef tenderloin , trimmed (about 1 inch thick)
1 cooking spray
2 tbsp chopped parsley

1 In a small bowl, whisk together water, bourbon, sugar, bouillon granules, and coffee granules. Reserve.
2 Season both sides of the steaks with salt and pepper. Heat a cooking spray coated skillet over medium-high heat and lay steak in. Cook 2 minutes per side. Lower heat to medium heat and continue cooking 2 more minutes or until preferred degree of doneness. Move steaks to a serving platter and reserve in a warm place.
3 Pour bourbon mixture into skillet and cook over medium-high heat for 3 minutes, liquid should be reduced to 1/4 cup. When ready to serve, drizzle sauce over steak and garnish with parsley.

The sauce will become thick and syrupy, it works well when it is served on the side as a dipping sauce. The bourbon and sugar lend a rich sweetness to the coffee to make a mouth-watering sauce for the steaks.