1/5 Photos of Filet Mignon With Whiskey Cream Sauce
Brianna Storer's Note:
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.
My Private Note
Units: US | Metric
- 2 (1/2 lb) beef tenderloin steak (about 1 pound total)
- 1 tablespoon cracked black pepper
- 1 teaspoon rosemary
- olive oil
- 1Bring filets to room temperature.
- 2On a plate combine the pepper and rosemary.
- 3Salt both sides of filets, then press one side into pepper mixture to form a crust.
- 4In a very hot, heavy skillet add a little olive oil (this will keep the butter from burning) and butter (for flavor).
- 5Sear filets until desired doneness is reached. (About 6 minutes on each side for large filets to reach medium rare.).
- 6Remove 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).
- 7For the sauce, combine broth and pepper. Reduce to half.
- 8Add whiskey, cream and mustard; reduce to desired amount.
- 9Remove from heat and swirl in butter. Allow to cool slightly to thicken.
- 10Serve steaks whole or slice thinly and top with sauce.
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Nutritional Facts for Filet Mignon With Whiskey Cream Sauce
Serving Size: 1 (396 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 851.8
- Calories from Fat 624
- Total Fat 69.3 g
- Saturated Fat 34.1 g
- Cholesterol 289.5 mg
- Sodium 536.5 mg
- Total Carbohydrate 4.4 g
- Dietary Fiber 1.1 g
- Sugars 0.1 g
- Protein 47.2 g