Beef Fillet with Bourbon and Mushroom Sauce on Kale and Roasted Potatoes

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Mushrooms, cream and bourbon add a burst of mouthwatering flavor to this twist on meat and potatoes, featuring tender beef, roasted potatoes with garlic, thyme and wilted kale with bacon. Serves 2.


Beef Fillet with Bourbon and Mushroom Sauce
2, 6-8 oz beef fillet steaks*
1 T olive oil, plus extra for rub
1 T unsalted butter
1 garlic clove, minced
1 shallot, minced
1 c cremini or button mushrooms, sliced
1/2 t whole grain mustard
1/2 t Dijon mustard
1/3 c beef broth
1 T bourbon
1/2 c heavy cream
dash of Tabasco
salt and freshly ground pepper

Kale with Bacon
1/2 bunch green kale
2 slices thick-cut bacon, cut into 1/4” strips
salt and pepper

Roasted Fingerling Potatoes
6-8 baby potatoes of various colors, such as fingerling, red and blue
8 small cloves garlic
2 fresh thyme sprigs
2 T olive oil
salt and pepper


Beef Fillet with Bourbon and Mushroom Sauce
Rub steaks with a small amount of olive oil and season generously with salt and pepper. Place a cast iron skillet over med-high heat. Cook 3 min on each side for med-rare. Transfer to a plate and cover with foil to keep warm.

Lower heat to med and add olive oil and butter to skillet. Add garlic and shallot, then sauté 1 min. Add mushrooms and cook 2-3 min. Add mustards, broth and bourbon. Simmer and stir occasionally until reduced by half. Add cream and cook 2-3 min more, until slightly thickened. Season with salt and pepper and a dash of Tabasco. Keep warm.

When ready to serve, place steaks onto warm plates and dress with sauce.

* Top sirloin, ribeye or New York steaks may be substituted for fillets.

Kale with Bacon
Remove stems from kale leaves and roughly tear; set aside. In a skillet, cook bacon over med-high heat until fat has rendered and bacon is crispy. Add kale, cooking until slightly wilted (approx. 2-3 min). Season with salt and pepper.

Roasted Fingerling Potatoes
Preheat oven to 375° F. Cut potatoes in half lengthwise, add garlic and toss with oil. Add all to roasting pan, placing potatoes cut-side down. Remove leaves from thyme springs and sprinkle over potatoes. Roast 30 min, or until cut sides are crispy and golden and potatoes are tender. Season with salt and pepper.