Sweet Vanilla Bourbon Sauce For Filet Mignon Or Salmon Recipes

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SWEET VANILLA BOURBON SAUCE FOR FILET MIGNON OR SALMON



Sweet Vanilla Bourbon Sauce for Filet Mignon or Salmon image

Note: To spice it up to your liking.... Experiment with sherry, port or a luxury rum in place of bourbon. (With rum, it needs to be a luxury sipping rum with complex flavors like Zacapa or Zaya, not the cheap stuff). Also, add some cracked peppercorn over the sauce-covered steaks (not regular black pepper) or season your steak heavily with black pepper to create a strong mix of spice and sweet. For a richer recipe, use half-and-half or cream for milk. For a healthier version, I substituted Splenda and it turned out just fine. Also can be used to top salmon, but it was borne to top filet mignon. Maybe even might be good over shrimp, but haven't tried it.

Provided by GoldsmithLissa

Categories     Sauces

Time 18m

Yield 2-4 serving(s)

Number Of Ingredients 5

1 1/2 cups milk
1/3 cup sugar
4 egg yolks
2 tablespoons Bourbon
1 teaspoon vanilla

Steps:

  • In a small bowl, beat the egg yolks gently until liquefied.
  • In a saucepan over medium heat, combine the milk and sugar in a saucepan over medium heat.
  • Bring to boil then gradually whisk 1/3 of milk mixture into yolks.
  • Return remaining milk to bowl over low heat and then add yolk mixture into the pan.
  • Stirring constantly, cook until sauce thickens, but do not let it boil (1 - 1 1/2 minutes).
  • Remove from heat and whisk constantly for a minute or so to cool.
  • Strain through fine sieve and whisk for 30 seconds.
  • Stir in bourbon and vanilla.
  • Pour over filets mignon, cooked to your liking, and serve.

Nutrition Facts : Calories 391.6, Fat 14.8, SaturatedFat 7.1, Cholesterol 403.2, Sodium 104.7, Carbohydrate 43.2, Sugar 33.7, Protein 10.9

BOURBON GLAZED SALMON



Bourbon Glazed Salmon image

This simple salmon with bourbon glaze is absolutely delicious! It's a simple and delicious weeknight dinner that only requires 7 ingredients - and it's perfect for the whole family!

Provided by Jovita | Yummy Addiction

Categories     dinner     Main Course

Time 30m

Number Of Ingredients 7

4 salmon fillets (6 oz. (170g) each, skin on)
1/4 cup bourbon
1/2 cup packed dark brown sugar
1/2 cup soy sauce ((use reduced sodium for less salt))
1/2 teaspoon garlic powder
1/2 teaspoon Dijon mustard
salt and pepper (, to taste)

Steps:

  • Preheat oven to 425 F.
  • For the glaze: In a small saucepan, combine the bourbon, sugar, soy sauce, garlic and mustard. Bring to a boil and simmer on low for 10-15 minutes, or until reduced by half. Remove from heat and let sit to thicken.
  • Pat salmon fillets dry and season with salt and pepper on both sides. Lay the salmon skin side down on a lightly oiled wire rack set over a baking sheet (to catch the drips). If you don't have a rack, a baking sheet will work just fine. Bake for about 10-15 minutes or so, depending on the size of your fish. When the salmon is nearly done, turn the broiler on in your oven. With a food brush, spread the glaze on top of the salmon. Be generous with your glaze!
  • Return to the oven and broil (not too close to heat) for about 30 seconds. Watch carefully that glaze doesn't burn. Repeat the process: take out the salmon, brush with more of the glaze and broil for a few seconds. Remove from oven.
  • Arrange the fillets on each plate and drizzle each serving with the remaining glaze. Enjoy!

Nutrition Facts : ServingSize 1 fillet, Calories 376 kcal, Fat 8.1 g, Cholesterol 86.9 mg, Sodium 987.5 mg, Carbohydrate 28.5 g, Sugar 25.7 g, Protein 40.4 g

BOURBON GLAZE



Bourbon Glaze image

This glaze is great on grilled chicken or salmon.

Provided by SEPTANE

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 24

Number Of Ingredients 9

1 cup bourbon whiskey
½ cup brown sugar
1 cup ketchup
2 teaspoons Worcestershire sauce
¼ cup white vinegar
1 tablespoon lemon juice
½ teaspoon minced garlic
1 pinch dry mustard
salt and pepper to taste

Steps:

  • In a medium bowl, combine bourbon, brown sugar, ketchup, Worcestershire sauce, vinegar, lemon juice, garlic, and mustard. Season with salt and pepper to taste.
  • Use to baste meat, especially chicken or salmon, while cooking.

Nutrition Facts : Calories 52.5 calories, Carbohydrate 7.2 g, Protein 0.2 g, Sodium 117.4 mg, Sugar 6.8 g

FILET MIGNON WITH WHISKEY CREAM SAUCE



Filet Mignon With Whiskey Cream Sauce image

For those that must sauce their filet but are not willing to sacrifice their good wine, this recipe is amazing. I would venture to say that it will meet, if not rival, your favorite restaurant's offerings. My recipe calls for cracked black pepper, but I also like to use coarsely chopped peppercorns as an alternative. Additionally, substituting toasted fennel seeds for the rosemary works very well. Cooking time is approximate.

Provided by Brianna Storer

Categories     Steak

Time 30m

Yield 2 serving(s)

Number Of Ingredients 12

2 (1/2 lb) beef tenderloin steak (about 1 pound total)
salt
1 tablespoon cracked black pepper
1 teaspoon rosemary
olive oil
butter
3/4 cup beef broth
1/2 teaspoon cracked black pepper
1/2 ounce whiskey
1/2 cup whipping cream
1/2 teaspoon stone ground mustard
1 tablespoon butter

Steps:

  • Bring filets to room temperature.
  • On a plate combine the pepper and rosemary.
  • Salt both sides of filets, then press one side into pepper mixture to form a crust.
  • In a very hot, heavy skillet add a little olive oil (this will keep the butter from burning) and butter (for flavor).
  • Sear filets until desired doneness is reached. (About 6 minutes on each side for large filets to reach medium rare.).
  • Remove to cutting board to rest for 5 to 10 minutes (this will allow time for the juices to redistribute and stay in the meat instead of on your plate).
  • For the sauce, combine broth and pepper. Reduce to half.
  • Add whiskey, cream and mustard; reduce to desired amount.
  • Remove from heat and swirl in butter. Allow to cool slightly to thicken.
  • Serve steaks whole or slice thinly and top with sauce.

SWEET BOURBON SALMON



Sweet Bourbon Salmon image

Make and share this Sweet Bourbon Salmon recipe from Food.com.

Provided by byZula

Categories     < 4 Hours

Time 1h45m

Yield 2 serving(s)

Number Of Ingredients 9

2 (8 ounce) salmon fillets
2 teaspoons snipped fresh chives
1/4 cup pineapple juice
2 tablespoons soy sauce
2 tablespoons brown sugar
1 teaspoon kentucky Bourbon
1/4 teaspoon freshly cracked black pepper
1/8 teaspoon garlic powder
1/2 cup vegetable oil

Steps:

  • Combine the pineapple juice, soy sauce, brown sugar, bourbon, pepper and garlic powder in a medium bowl. Stir to dissolve the sugar. Add the oil.
  • Be sure all the skin is removed from the salmon. Place the filets in a shallow dish and pour the bourbon marinade over them, saving a little to brush on the fish as it cooks. Put a lid over the fish and refrigerate for at least an hour. A few over is even better.
  • Preheat your barbeque or stovetop grill over medium-high heat. Cook the fish for 5 to 7 minutes per side or until each filet is cooked all the way through. Regularly brush the filets with the marinade.
  • Arrange the filets on each plate with the chives sprinkled over the top.

Nutrition Facts : Calories 855.2, Fat 64.5, SaturatedFat 8.9, Cholesterol 103.2, Sodium 1178.5, Carbohydrate 18.9, Fiber 0.3, Sugar 16.8, Protein 48.1

FILET MIGNON WITH SWEET BOURBON-COFFEE SAUCE



Filet Mignon With Sweet Bourbon-Coffee Sauce image

The bourbon and sugar round out the sharp coffee flavor to make a rich sauce for the beef. Roast refrigerated potato wedges for a quick side. Taken from Cooking Light.

Provided by jonesies

Categories     Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 cup water
3 tablespoons Bourbon
1 1/2 teaspoons sugar
1/2 teaspoon beef bouillon granules
1/2 teaspoon instant coffee granules
1/2 teaspoon black pepper
1/4 teaspoon salt
4 (4 ounce) beef tenderloin steaks, trimmed (about 1 inch thick)
cooking spray
2 tablespoons fresh parsley, chopped

Steps:

  • Combine first 5 ingredients in a small bowl; set aside.
  • Sprinkle pepper and salt over both sides of steaks.
  • Heat a medium nonstick skillet over medium-high heat.
  • Coat pan with cooking spray.
  • Add steaks; cook 2 minutes on each side.
  • Reduce heat to medium; cook steaks 2 minutes or until desired degree of doneness.
  • Transfer steaks to a platter; cover and keep warm.
  • Add bourbon mixture to pan; cook over medium-high heat until mixture has reduced to 1/4 cup (about 3 minutes).
  • Serve sauce over beef; sprinkle with parsley.

Nutrition Facts : Calories 365.3, Fat 26.7, SaturatedFat 10.8, Cholesterol 80.5, Sodium 202.2, Carbohydrate 2, Fiber 0.1, Sugar 1.6, Protein 20.2

BOURBON-GLAZED SALMON



Bourbon-Glazed Salmon image

This bourbon-glazed salmon is ready in minutes and requires only a handful of ingredients. Pair it with a green salad and couscous to have the perfect meal. If you don't like the taste of bourbon, you can use cola or brewed coffee. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 6

2 tablespoons butter
1/4 cup packed dark brown sugar
2 tablespoons bourbon
1 teaspoon salt
1/8 teaspoon pepper
4 salmon fillets (6 ounces each)

Steps:

  • In a small saucepan, combine all ingredients but salmon. Bring to a boil. Cook and stir until sugar is dissolved, about 1 minute; set aside., Place salmon on oiled grill rack, skin side down. Grill, covered, over medium heat for 5 minutes. Brush with bourbon mixture. Grill until fish just begins to flake easily with a fork, 8-10 minutes longer.

Nutrition Facts : Calories 384 calories, Fat 21g fat (7g saturated fat), Cholesterol 101mg cholesterol, Sodium 725mg sodium, Carbohydrate 14g carbohydrate (13g sugars, Fiber 0 fiber), Protein 29g protein.

MARINATED FILET MIGNON WITH FLAVORED BUTTER



Marinated Filet Mignon With Flavored Butter image

Make and share this Marinated Filet Mignon With Flavored Butter recipe from Food.com.

Provided by Linda Thomas

Categories     Steak

Time 2h20m

Yield 6 serving(s)

Number Of Ingredients 8

6 small filet mignon steaks, about 1 3/4 to 2 inches thick
1/2 cup olive oil
1 garlic clove, crushed
2 teaspoons finely chopped fresh rosemary
2 teaspoons finely chopped fresh thyme
2 tablespoons butter, at room temperature
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard

Steps:

  • Place filets in a re-sealable plastic bag.
  • Combine the marinade ingredients in a glass bowl or measuring cup.
  • Pour the marinade over the filets, seal the bag and refrigerate for at least 2 hours or overnight.
  • Thoroughly combine the butter, worcestershire sauce and mustard. Set aside until the steaks are cooked.
  • Remove the filets to a warm platter. Place about a teaspoon of flavored butter on top of each filet.

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