Filet Mignon With Whiskey Cream Sauce

Total Time: 30 mins Preparation Time: 5 mins Cook Time: 25 mins

Ingredients

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

Recipe

• 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.