Bourbon'd Filet Mignon

Scale

1/2 teaspoon salt (divided use)
1/8–1/4 teaspoon coarsely ground black pepper
4 5-ounce filet mignon steaks (or beef tenderloin), about 3/4 inch thick trimmed of fat
1/2 cup strong coffee (or 1/2 cup water and 1 teaspoon instant coffee granules)
2 Tablespoons bourbon
2 teaspoons Worcestershire sauce

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Sprinkle 1/4 teaspoon salt and black pepper evenly over both sides of the beef and let stand 15 minutes. Preheat the oven to 200 degrees.
Meanwhile, stir the coffee, bourbon, Worcestershire sauce, and 1/4 teaspoon salt together in a small bowl.
Place a large nonstick skillet over high heat until hot. Coat the skillet with nonstick cooking spray, add the steaks and cook 3 minutes on each side.
Reduce the heat to medium low and cook the steaks 2-6 minutes longer or until they are done as desired. Place them on individual dinner plates in the oven.
Add the coffee mixture to the skillet, bring to a boil over high heat, and boil 2 minutes or until the liquid is reduced to 2 Tablespoons. Spoon the sauce evenly over beef and serve immediately.