Filet Mignon With Whiskey Cream Sauce

READY IN: 30mins
Recipe by Brianna Storer

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.

Top Review by ohcarie

OMG! Crazy good! We made it for Valentine's day and again two days later. We used top sirloin the second time and the sauce made it taste like the filet. I think we could eat the sauce on hamburger and it would rock. We are addicted. Be sure to give a looong time to simmer to reduce, like 30-40 minutes. Mashed potatoes and asparagus rounded it out.

Ingredients Nutrition

Directions

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

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