Filet Mignon With Whiskey Cream Sauce
photo by ohcarie
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
2
ingredients
- 2 (1/2 lb) beef tenderloin steak (about 1 pound total)
- salt
- 1 tablespoon cracked black pepper
- 1 teaspoon rosemary
- olive oil
- butter
-
Sauce
- 3⁄4 cup beef broth
- 1⁄2 teaspoon cracked black pepper
- 1⁄2 ounce whiskey
- 1⁄2 cup whipping cream
- 1⁄2 teaspoon stone ground mustard
- 1 tablespoon butter
directions
- Bring filets to room temperature.
- On a plate combine the pepper and rosemary.
- Salt both sides of filets, then press one side into pepper mixture to form a crust.
- In a very hot, heavy skillet add a little olive oil (this will keep the butter from burning) and butter (for flavor).
- Sear filets until desired doneness is reached. (About 6 minutes on each side for large filets to reach medium rare.).
- 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).
- For the sauce, combine broth and pepper. Reduce to half.
- Add whiskey, cream and mustard; reduce to desired amount.
- Remove from heat and swirl in butter. Allow to cool slightly to thicken.
- Serve steaks whole or slice thinly and top with sauce.
Reviews
-
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.
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I made this last night for hubby using the toasted fennel option. I'm sorry to say we thought it didn't at all go well with the steak. The sauce by itself was not bad, but we didn't much like it on steak. I used Jack Daniels and would have liked the whiskey flavor to come through more. If you like very savory tastes then this recipe is great. Thanks for posting!
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FANTASTIC!! DH and I loved this easy to prepare, flavorful dish. The only modification we made was to use fresh rosemary, hence doubling to 2 tsp. We served the steaks whole rather than thinly slicing them. They were tender and done to perfection and the whisky sauce was really delicious. We served with mashed potatoes and a side of asparagus. We would definitely make this dish again. Thanks for posting!
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RECIPE SUBMITTED BY
Brianna Storer
United States