Ingredients
2 filet mignon steaks
Salt and freshly ground black pepper
2 tablespoons olive oil
4 cloves garlic, minced
2 tablespoons fresh rosemary, finely chopped
6cl Epicureans Gin
6cl beef broth
2 tablespoons lemon juice
2 tablespoons confit lemon peel, finely chopped
1 tablespoon melted butter
Fresh herbs (such as parsley or thyme) for garnish
Instructions:
1. Prepare the Filet Mignon
Season the filet mignon steaks generously with salt and freshly ground black pepper.
In a skillet, heat the olive oil over medium-high heat until hot but not smoking.
Add the filet mignon to the skillet, and sear each side for about 3 to 4 minutes for medium-rare, or longer depending on your preferred level of doneness.
Remove the steaks from the skillet and set them aside, loosely covering them with foil to keep warm.
2. Deglaze with Epicureans Gin
Lower the heat to medium and add the minced garlic and chopped rosemary to the same skillet. Sauté for about 1 minute until the garlic is fragrant but not browned.
Carefully add the Epicureans Gin to the skillet. Allow it to simmer for a minute, using a wooden spoon to scrape up any browned bits from the pan.
3. Create the Citron Sauce
Stir in the beef broth and lemon juice, and continue to cook for another 2-3 minutes until the sauce is slightly reduced.
Add the chopped confit lemon peel and stir to combine.
Finish the sauce by swirling in a tablespoon of butter to add richness and create a silky, glossy finish.
4. Serve
Place the filet mignons on plates. Spoon the citron confit sauce over the steaks.
Garnish with fresh herbs such as parsley or thyme to enhance the flavor.
5. Pairing
Pair this dish with a side of creamy mashed potatoes or a fresh green salad dressed lightly with an olive oil and lemon vinaigrette to complement the flavors of the dish.
Enjoy Epicureans !
