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Mushroom-Topped Filet Mignon with Bourbon Pan Sauce

Dinner 🍽️Lunch 🥪 American High-Protein 💪Low-CarbGluten-FreeCarnivore 🥩Comfort-FoodAnabolic Diet

Mushroom-Topped Filet Mignon with Bourbon Pan Sauce features tender, buttery steaks crowned with earthy mushrooms and a silky sauce kissed with bourbon, Worcestershire, and lemon. The bacon foundation adds a smoky depth while garlic and parsley brighten each bite. It’s an elegant choice for date night or a special-occasion dinner when you want a restaurant-quality plate at home.

  • Prep15 mins
  • Cook35 mins
  • Serves2
  • DifficultyMedium
Mushroom-Topped Filet Mignon with Bourbon Pan Sauce
  1. 1

    Place the bacon in an 8-inch cast-iron skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon on paper towels. Pour off the excess fat from the skillet. Crumble the bacon and set aside.

  2. 2

    Melt 1 tablespoon butter in a skillet over medium-low heat. Cook the garlic in the hot butter, stirring, until softened, 1 to 2 minutes. Add the mushrooms, salt, and pepper; cook over medium heat, stirring, until the mushrooms’ liquid begins to evaporate, 5 to 7 minutes. Add the bourbon and boil until almost evaporated. Stir in the water, lemon juice, and Worcestershire. Boil until the sauce slightly thickens. Transfer the sauce to a small saucepan and stir in the reserved bacon and the parsley. Keep warm.

  3. 3

    Pat the steaks dry with paper towels and season with salt and pepper.

  4. 4

    Heat the remaining butter in a skillet over medium-high heat until the foam begins to subside. Sear the steaks for 4 minutes; turn and sear for 3 to 3 1/2 minutes for medium-rare. Divide between 2 plates and spoon the sauce over them.