Pan seared filet mignon with pepper and whiskey sauce
- Preparation 25 min
- Cooking 30 min
- Servings 4
- Freezing I do not suggest
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cookmodeIngredients for the sauce
- 1 tablespoon olive oil
- 1 shallot, finely chopped
- 2 garlic cloves, finely chopped
- 2 cups veal stock
- 3 tablespoons Whiskey
- 2 tablespoons butter
- 2 tablespoons 15% country cream
- 2 tablespoons peppercorn
- Salt and pepper from the mill
Ingredients for the steaks
- 2 tablespoons olive oil
- 3 tablespoons butter
- 4 steaks (200g each) beef tenderloin, room temperature
- 2 garlic cloves, finely chopped
- 1 tablespoon finely chopped fresh thyme
- 1 tablespoon finely chopped fresh rosemary
- 1/2 teaspoon dried oregano
- Salt and pepper from the mill
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Preparation
- In a skillet heated over medium heat, add olive oil, shallot and garlic then season with salt and pepper. Cook for 3 to 4 minutes, stirring.
- Add the veal stock and mix. Increase over high heat and cook for 15 to 20 minutes to reduce by half. Filter and return to the pan.
- Reduce to medium heat then add the whiskey, butter, cream and peppercorns. Cook for 2 to 3 minutes, stirring. Remove and set aside.
- Preheat oven to 415°F.
- Remove the filet mignon from the fridge 30 minutes before cooking to temper. Add a drizzle of olive oil the steaks then season with salt and pepper generously.
- In a large, cast-iron skillet over high-heat, add the olive oil and melt the butter, stirring.
- Add the filet mignon and cook for 2 minutes. Baste with the butter.
- Flip the steaks and add the garlic, thyme, rosemary and oregano then stir. Cook for 2 minutes, basting the steaks with the butter non-stop.
- Place in the oven and cook for 5 to 6 minutes, or until internal temperature is 125°F for rare doneness. Remove from the oven, place on a plate and wrap in foil. Let stand for 5 minutes. Serve with vegetables and sautéed mushrooms!