Filet Mignon with a sweet coffee and bourbon sauce

It isn’t often I would countenance having a steak as quality as Filet Mignon and covering it in a sauce, but this one I tried when travelling is a little different. Incorporating two very strong flavours, coffee and bourbon along with a delicate but robust steak seems like culinary suicide but it works amazingly well.

Serve with some homemade potato wedges and this is a meal fit for a king!


  • 1/2 cup water
  • 50ml bourbon
  • 1 1/2 teaspoons sugar
  • 10ml teaspoon beef stock
  • 1/2 teaspoon instant coffee granules
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 4 Filet Mignon steaks, trimmed and around 2cm thick


  1. Make some potato wedges and have them ready to serve alongside the steak.
  2. Season the steaks and cook over a medium-high heat until cooked how you like. Allow to rest.
  3. Add the water, bourbon, sugar, beef stock, and coffee granules into the same page and reduce until a sauce consistency (around three minutes).
  4. Serve the wedges with the steak and cover the meat with the sauce.

This is a sweet sauce so feel free to reduce the amount of sugar you use if you find it a little sickly or dessert-like. A little sugar is necessary to reduce the bite of the bourbon but you could always tweak the type you use too. This of the ingredients as more of a guideline to build your own perfect sauce!

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