Recipes

Balsamic & Bourbon Filet Mignon

 2 oz. The Olive Mill Bourbon Balsamic
1 oz. Worcestershire sauce
4 T. butter, divided in half
12-15 cremini mushrooms, thinly sliced
1 T. fresh thyme leaves

Combine balsamic with Worcestershire in a small bowl. Rinse and pat dry filet mignon and place in a dish. Pour half the balsamic mixture over steaks, turning to coat. Place in refrigerator for an hour, turning after 30 min. Preheat oven to 425 degrees. In a cast iron skillet, melt 2 T. butter. Place steaks in skillet and allow to sear, 3 minutes. Discard any juices, turn steaks and remove from heat. Place in oven 15-20 min, depending on thickness of steak. While the steaks finish, melt remaining butter in a pan over medium heat. Add mushrooms and cook until soft about 5 minutes. Pour half of remaining marinade over mushrooms, add thyme; reduce heat and continue cooking until done. Plate steaks when done and spoon mushrooms over the top.

 Roasted Cabbage with Bourbon Balsamic

 1 head cabbage, cut into wedges
¼ cup The Olive Mill Olive oil
Salt and pepper
½ cup OLIVE MILL Bourbon Balsamic
 

Preheat oven to 375 degrees. Cover baking with foil. Place cabbage on pan, pouring oil over to cover. Bake for 30-40 minutes until soft, tossing once. Just before done, drizzle balsamic over cabbage and return to heat until cook until balsamic is warm. Serve immediately.