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Category: Hot
Prep Time: Cook Time: Total Time:
2 lb filet mignon
1 cup Kentucky bourbon
Salt and pepper
2 tbsp olive oil
1 tbsp butter
1 large white and red onions, sliced
1 French baguette
1/2 cup sour cream
3 tbsp prepared horseradish
1 bunch flat leaf parsley
Preheat oven to 350. Place filets in a bowl. Pour bourbon over steak and marinade in a resealable bag and marinate for 1 hour. Remove filets and season with salt and pepper. Add olive oil to hot saute pan. Sear filet on all sides, about 1 minute per side. Place meat in the oven and roast for 15 minutes. Remove from oven and allow to rest for 15 minutes. Slice in half lengthwise. Slice each half into 18 thin slices so you have a total of 36 slices.
In a saute pan over medium-low heat, melt the butter. Add the slices onions and caramelize until golden brown, about 25 minutes. Remove from heat and cool. Slice baguette into 36 1/4 - 1/2 inch thick slices.
In a small bowl, combine sour cream and horseradish. Place a piece of filet on each slice of bread. Top with some of the caramelized onions. Place a small amount of horseradish cream on top of the onions. Garnish with parsley.
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KENTUCKY BOURBON STEAK BITES
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Category: Hot
Prep Time: Cook Time: Total Time:
2 lb filet mignon
1 cup Kentucky bourbon
Salt and pepper
2 tbsp olive oil
1 tbsp butter
1 large white and red onions, sliced
1 French baguette
1/2 cup sour cream
3 tbsp prepared horseradish
1 bunch flat leaf parsley
Preheat oven to 350. Place filets in a bowl. Pour bourbon over steak and marinade in a resealable bag and marinate for 1 hour. Remove filets and season with salt and pepper. Add olive oil to hot saute pan. Sear filet on all sides, about 1 minute per side. Place meat in the oven and roast for 15 minutes. Remove from oven and allow to rest for 15 minutes. Slice in half lengthwise. Slice each half into 18 thin slices so you have a total of 36 slices.
In a saute pan over medium-low heat, melt the butter. Add the slices onions and caramelize until golden brown, about 25 minutes. Remove from heat and cool. Slice baguette into 36 1/4 - 1/2 inch thick slices.
In a small bowl, combine sour cream and horseradish. Place a piece of filet on each slice of bread. Top with some of the caramelized onions. Place a small amount of horseradish cream on top of the onions. Garnish with parsley.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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