This recipe is from David Domine'. He's the food writer for Kentucky Monthly, and this one comes from the May issue. FWIW, Mr. Domine' has also written a couple of books about ghosts in Old Louisville...he says its America's Most Haunted Neighborhood...
Bourbonnaised Filet Mignon
6 4oz. filet mignon
1 cup Kentucky Bourbon
1 tblsp. fresh squeezed lemon juice
2 tblsp. butter
1/2 tsp. kosher salt
1 tbls. light brown sugar
1 tbls. brown mustard
1/2 cup heavy cream
Place filets in a shallow glass dish and pour the Bourbon mixed with the lemon juice over them. Cover and refrigerate for at least four hours, turning each filet over to ensure an even marinade.
Melt the butter in a large skillet over medium-high heat. Remove the filets from the refrigerator and pat dry with a paper towel. Season each side with salt and rub with brown sugar.
When the butter sizzles, place the meat in the skillet and cook for about 4 minutes on each side. Remove the steaks to a plate and cover to keep warm. Turn the heat on the skillet to high and add the leftover Bourbon marinade. Whern it begins to boil, whisk in the mustard and heavy cream. Reduce the sauce by half. Spoon over filets to serve.
(Kentucky Monthly has a bunch of great recipes. Check out the Pumpkin Praline Bourbon Cheesecake with Ginger Snap Crust - http://www.kentuckymonthly.com/cooking.html)
Uncle Fred fell in a whiskey vat last week. Some men tried to pull him out, but he fought them off playfully and drowned. We had him cremated and he burned for three days...