Best Bourbon Steak Bites Recipes

Kentucky Bourbon Steak Bites image

Provided by Food Network

Time 1h55m

Yield 36 hors d'oeuvres

Number Of Ingredients 12

2 pounds filet mignon
1 cup Kentucky bourbon
Salt
Freshly ground black pepper
2 tablespoons olive oil
1 tablespoon butter
1 large white onion, sliced
1 large red onion, sliced
1 baguette French bread
1/2 cup sour cream
3 tablespoons prepared horseradish
1 bunch flat leaf parsley

Steps:

Preheat the oven to 350 degrees F. Place the filet mignon in a bowl. Pour bourbon over steak and marinate for 1 hour. Remove the filet mignon from the bourbon and season with salt and pepper. Add the olive oil to a hot saute pan. Sear the filet mignon on all sides, about 1 minute per side. Place the meat in the oven and roast for 15 minutes or until medium rare. Remove the meat from the oven and allow to rest for 15 minutes. Slice the filet in half lengthwise. Slice each half into 18 thin slices so you have a total of 36 slices. In another saute pan over medium-low heat, melt the butter. Add the sliced white and red onions. Caramelize the onions until they are deep golden brown, about 25 minutes. Remove from the heat and cool. Slice the baguette into 36 1/4 to 1/2 inch thick slices. In a small bowl, combine the sour cream and the horseradish. Place a piece of filet mignon on each slice of bread. Top with some of the caramelized onions. Place a small amount of the horseradish sour cream on top of the onions. Garnish with parsley.

Kentucky Bourbon Steak Bites image

Provided by byZula

Time 1h55m

Yield 36 bites

Number Of Ingredients 12

2 lbs filet mignon
1 cup kentucky Bourbon
salt
fresh ground black pepper
2 tablespoons olive oil
1 tablespoon butter
1 large white onion, sliced
1 large red onion, sliced
1 French baguette
1/2 cup sour cream
3 tablespoons prepared horseradish
1 bunch flat leaf parsley

Steps:

Preheat the oven to 350 degrees F.
Place the filet mignon in a bowl.
Pour bourbon over steak and marinate for 1 hour.
Remove the filet mignon from the bourbon and season with salt and pepper.
Add the olive oil to a hot saute pan. Sear the filet mignon on all sides, about 1 minute per side.
Place the meat in the oven and roast for 15 minutes or until medium rare.
Remove the meat from the oven and allow to rest for 15 minutes. Slice the filet in half lengthwise.
Slice each half into 18 thin slices so you have a total of 36 slices.
In another saute pan over medium-low heat, melt the butter. Add the sliced white and red onions.
Caramelize the onions until they are deep golden brown, about 25 minutes. Remove from the heat and cool.
Slice the baguette into 36 1/4 to 1/2 inch thick slices. In a small bowl, combine the sour cream and the horseradish.
Place a piece of filet mignon on each slice of bread. Top with some of the caramelized onions.
Place a small amount of the horseradish sour cream on top of the onions.
Garnish with parsley.

Nutrition Facts : Calories 143.4, Fat 7.7, SaturatedFat 3.1, Cholesterol 19.9, Sodium 99.2, Carbohydrate 7.9, Fiber 0.7, Sugar 0.5, Protein 6

Bourbon Steak Bites image

Provided by Robin Lieneke

Categories Beef

Time 20m

Number Of Ingredients 13

1 lb sirloin steak, cut into 1 inch cubes
1 Tbsp butter
3 Tbsp heavy cream
chopped parsley
MARINADE
1/2 c bourbon
1/4 c soy sauce
2 Tbsp balsamic vinegar
2 Tbsp olive oil, extra virgin
2 Tbsp honey
2 clove garlic, minced
salt and pepper
1 Tbsp whole grain mustard

Steps:

1. Mix all marinade ingredients and set aside. Trim fat and gristle from steak. Place in a gallon size plastic bag, pour in marinade and toss to coat. Leave in bag at room temp for 20-30 minutes, tossing every 10 minutes.
2. Heat butter in skillet on medium high till melted and bubbling. Remove steak from marinade and saute in butter for 4-5 minutes until steak is med rare and remove from skillet. Set aside.
3. Add marinade to skillet and simmer on medium heat 5 minutes or until reduced and slightly thickened. Add cream, stirring constantly till sauce is thickened. Remove from heat and add chopped parsley. Add steak cubes back into sauce and toss to coat. Serve with potatoes or rice.