Filet Mignon With Whiskey Cream Sauce

Filet Mignon With Whiskey Cream Sauce

Time: 30 mins


  • 2 (1/2 lb) beef tenderloin steak (about 1 pound total)
  • salt
  • 1 tablespoon cracked black pepper
  • 1 teaspoon rosemary
  • olive oil
  • butter


  • 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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