Yield: 1 serving

Ingredients:

Bourbon Filet Mignon:
• 1 8-ounce filet mignon
• 4 ounces bourbon
  
  Mushroom Ragout:
• 1 handful mushrooms
• Butter
• ½ ounce bourbon
• 2 ounces heavy cream
• Salt and pepper
  
  Gratin Dauphinois:
• 1 garlic clove
• 1 ounce butter
• 3 eggs
• 250 milliliters milk
• 250 milliliters heavy cream
• ½ teaspoon grated nutmeg
• 20 grams salt
• 5 grams pepper
• 1 kilogram large potatoes, peeled and thinly sliced
• 1½ cups gruyere cheese, grated
  

Method:

For the Bourbon Filet Mignon:
Preheat oven to 230°F. Poke holes in filet with a small skewer, marinate in bourbon for 10 minutes, and cook in the oven for 10 minutes.

For the Mushroom Ragout:
In a sauté pan, sauté mushrooms in butter for 5 minutes then flambé with bourbon. Add heavy cream and reduce for 3 minutes. Season with salt and pepper.

For the Gratin Dauphinois:
Preheat oven to 350°F. Cut the garlic in half, rub both halves cut–side down over the surface of a 2–inch deep baking pan and grease the pan with butter. In a bowl, whisk together the eggs, milk, heavy cream, nutmeg, salt and pepper. Place one layer of thinly–sliced potatoes in the bottom of the pan and cover with egg mixture, repeating the process until all of the potatoes have been used. Cover the pan with aluminum foil and bake for 45 minutes. Remove from oven, remove the foil, add grated gruyere and bake for another 45 minutes. Let cool, then cut in rounds using a 2½–inch metallic ring and reserve, refrigerated, until service.

To Assemble and Serve:
Spoon a heap of Mushroom Ragout in the center of the plate. Thinly slice steak with a very sharp knife and layer slices vertically beside the ragout.

Paired With:
9 Year Four Roses Single Barrel Bourbon (100 Proof)

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