Best Gourmet Bourbon Filet Mignon Chili Recipes

FILET MIGNON CHILI

Steps:

• Heat 1 tablespoon of the olive oil in a Dutch oven over medium-high heat. Add the onions, red bell peppers, yellow bell peppers and garlic and cook until starting to brown, 10 to 12 minutes. Add the ground beef, sprinkle with salt and pepper and cook until browned, about 3 minutes. Add the chili powder, cumin, smoked paprika and cayenne and cook for 1 to 2 minutes. Add the diced tomatoes, tomato paste and chicken stock. Bring to a simmer and cook for 30 minutes, stirring occasionally. Stir in the black beans and pinto beans; cook for another 5 minutes.
• While the chili is cooking, heat the remaining 1 tablespoon olive oil in a large cast-iron skillet until smoking. Add the filet and season well with salt and pepper. Cook, turning, until medium-rare, 2 to 3 minutes. Fold the filet into the chili and turn off the heat.
• Serve the chili in bowls, topped with a Cheese Crisp and some Pico de Gallo and Avocado Mash.
• Heat a large nonstick saute pan over medium-high heat. Make small piles of the shredded cheese in the pan; cook until the cheese melts and starts to brown. Flip and cook on the reverse side until golden brown. Transfer the cheese crisps to a paper towel until ready to serve.
• Combine the tomatoes, onions, cilantro and lime juice in a bowl. Season with salt and pepper.
• Mash the avocados in a bowl and season with salt and pepper. Mix in the lime juice and green onions.

BALSAMIC & BOURBON FILET MIGNON

Steps:

• 1. Combine balsamic vinegar, bourbon and Worcestershire sauce in a small bowl.
• 2. Rinse and pat dry filet mignon and place in a shallow dish. Pour half of the marinade over the steaks (you'll use the other half with the mushrooms), turning to coat.
• 3. Place in the refrigerator for an hour, turning after 30 minutes. (I cut the steaks in half horizontally to reduce cooking time.)
• 4. Pre-heat oven to 425 degrees.
• 5. In a cast iron skillet or other oven-proof pan, melt 2 tbsp butter over medium high heat.
• 6. Place steaks in the skillet and allow to sear, untouched, 3 minutes. Discard the marinade in the dish the steaks were in.
• 7. Turn steaks and remove from heat.
• 8. Place the skillet in the oven for 15-20 minutes, depending on the thickness of the steak.
• 9. While the steaks finish, melt remaining 2 tbs butter in a saute pan over medium heat.
• 10. Add mushrooms and saute until soft, 5 minutes. Pour half of the remaining marinade over the mushrooms, add thyme, reduce heat and continue to saute 6-8 minutes.
• 11. Taste at this point and add more marinade to the mushrooms, for a stronger flavor, if desired.
• 12. Plate steaks when done. Spoon mushrooms over the top.

GUINNESS AND FILET MIGNON CHILI

Steps:

• Heat up ½ cup of the butter in a large sauce pot over medium high heat until very hot.
• Add diced filet and cook until seared and browned around the edges.
• Add ground beef and cook until all of the beef is browned thoroughly.
• Remove the meat and set aside, draining off ¾ of the fat (leave the rest of the fat in the pot).
• Add the diced onions and chile pepper to the pot and cook until soft, about 3 minutes.
• Add the meat back to the pot.
• Add the Guinness and let boil for 1 minute.
• Add the flour and stir constantly for 1 minute.
• Add the crushed tomatoes, tomato paste and the beef stock and stir thoroughly.
• Reduce the heat to a low simmer and add both of the beans, the chili powder, cumin, salt, white pepper and brown sugar.
• Let the chili simmer for 30 minutes, uncovered, stirring occasionally.
• Finish by stirring in ½ cup more of the butter and the shredded cheddar cheese.
• Garnish or serve with any of the following: sour cream, diced red onions and pepper, shredded cheddar cheese, diced tomatoes, fresh chopped cilantro.

PEPPERED FILET MIGNONS WITH MUSHROOM BOURBON SAUCE

Steps:

• Mushroom Bourbon Sauce: trim the ends off the mushroom stems; wipe mushrooms clean with a damp paper towel.
• Pick out the 4 largest, best-looking mushroom caps and cut the stems off at the base; thinly slice the rest of the mushrooms.
• Melt the butter in a pan over medium heat; brush a little of the melted butter over the whole mushroom caps and set them aside.
• Add the shallots to the pan; cook until soft and translucent, but not brown, about 3 minutes.
• Increase heat to high and add in the sliced mushrooms; stirring with a wooden spoon, saute the mushrooms until they are nicely browned and all the mushrooms juices have evaporated, 3-5 minutes.
• Stir in the wine; bring to a boil; let boil until the liquid is reduced by half, 3-5 minutes.
• Stir in the stock; bring to a boil; let boil until reduced by two-thirds, 3-5 minutes.
• Stir in the cream; bring to a boil; let boil until reduced by one-third, 4-6 minutes (sauce should be thick and creamy).
• Add in the bourbon; bring to a boil; let boil 1 minute.
• Whisk in the mustard and season with salt and pepper to taste; the sauce should be highly seasoned.
• Set sauce aside while you prepare the steaks.
• Brush each filet on all sides with mustard.
• Combine the peppercorns and 1 tablespoon of salt in a shallow bowl; stir to combine.
• Thickly crust the steaks with the peppercorn mixture, concentrating it on the tops and bottoms and patting it onto the meat with your fingertips.
• Set up grill for direct grilling and preheat to high.
• When ready to grill, brush and oil the grill grate; place the filets on the hot grate until cooed to taste, about 3-4 minutes per side for rare; 4-6 minutes per side for med-rare; or 7-8 minutes per side for medium.
• Using tongs, turn the steaks on their sides to brown the edges.
• Once the steaks are on the grill, season the reserved mushroom caps with salt and pepper, place them on the grate, and cook them until they are browned and soft, 2-3 minutes per side.
• Transfer grilled filets and mushroom caps to a platter; let rest for 2 minutes.
• To serve, spoon sauce over filets; top each one with a grilled mushrooms cap.

SPICE-RUBBED FILETS MIGNONS

Steps:

• Prepare steaks:
• Preheat oven to 500°F.
• In a small bowl stir together chili powder, cumin, black pepper, allspice, and sugar and stir in garlic paste and Worcestershire sauce. Evenly rub spice mixture onto top and bottom of each steak. Marinate steaks on a plate, loosely covered and chilled, at least 1 hour and up to 1 day.
• In middle of oven heat a small flameproof baking pan 5 minutes. Add steaks to pan and roast 20 minutes for medium-rare. Transfer steaks to a cutting coard, reserving juices in pan and let stand 5 minutes.
• Make sauce:
• While steaks are roasting, in a small saucepan simmer water, Worcestershire sauce, tomato paste, and garlic until garlic is very soft and liquid is reduced to about 1/3 cup, about 20 minutes.
• Pour garlic mixture into reserved juices in baking pan and deglaze pan over moderate heat, stirring and scraping up any brown bits in pan. Pour deglazed mixture through a fine sieve into a small bowl, pressing and forcing garlic through sieve to mash it, and stir in any beef juices that have accumulated on cutting board.
• Cut each steak crosswise into 8 slices. Spoon some sauce onto each of 4 plates and top with steak.

FANCY FILET MIGNON CHILI

Steps:

• Combine the six ingredients of the chili seasoning in a plasctic bag. Set aside.
• Brown filet mignon in a large pot, add 3 teaspoons of the seasoning mix to coat. Add the ground turkey and cook until no longer pink. Add onion, cook 3 more minutes. Add tomatoes and 3 more teaspoons of the seasoning mix. Add one can of chili beans. In a food processor add the other can of beans and process until smooth, then add to the chili. Cook on low for about 45 minutes.

FILET MIGNON WITH SWEET BOURBON-COFFEE SAUCE

Steps:

• Combine first 5 ingredients in a small bowl; set aside.
• Sprinkle pepper and salt over both sides of steaks.
• Heat a medium nonstick skillet over medium-high heat.
• Coat pan with cooking spray.
• Add steaks; cook 2 minutes on each side.
• Reduce heat to medium; cook steaks 2 minutes or until desired degree of doneness.
• Transfer steaks to a platter; cover and keep warm.
• Add bourbon mixture to pan; cook over medium-high heat until mixture has reduced to 1/4 cup (about 3 minutes).
• Serve sauce over beef; sprinkle with parsley.