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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