Fillet Mignon in a Bourbon Cream Sauce - Look what I found in the Freezer!

My better half has decided that the Schwann's truck that  comes through our hood is a GREAT shopping experience and regularly fills our freezer with a host of products from fish to Fillet Mignon's.  I've been doing my level best to cook what he buys, and last night I found the last two Fillets from some previous shopping trip.  Since it was pretty chilly outside, I decided to use a cast iron pan and make my "ATKINS" friendly meal in the warmth of the kitchen.

Fillet:  Made a rub of salt pepper, paprika (hot) garlic and onion powder and some ground thyme.  Liberally seasoned the meat and set out to come closer to room temp.  Heat up a cast iron pan over med high heat till smoking.  added a little olive oil and butter and seeded one side till nicely browned.  Turn over and finished in the oven for about 12-15 minutes.  This produced a Med / Med Rare Fillet.  Let them rest for 5 minutes while I made the sauce.  Deglazed the pan with chicken stock..though beef would have been a better choice...just didn't have any open.

Added a couple shots of Bourbon and flamed that.  As it reduced and the flames went down, I added some cream, salt and pepper and reduced to the consistency I wanted.  Off heat I whisked in a tablespoon of butter.  Served this over mashed cheesy Cauliflower and steamed broccoli.