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Prep 3 mins
Cook 15 mins
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.
- 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.