Steak With Whiskey Cream Sauce Recipe
Prep Time:
5 minutes
Cook Time:
20 minutes
Servings:
4 Servings
Ingredients
  • 4 beef filet medallions (approximately 4 to 5 ounces each)
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil
  • 4 tablespoon salted butter
  • 3 garlic cloves, peeled and minced
  • 1 shallot, peeled and minced
  • ½ cup whiskey
  • ½ cup beef broth
  • ½ cup heavy cream
  • 1 tablespoon whole grain mustard
  • 1 teaspoon whole black peppercorns
Directions
  1. Pat the filets dry with paper towels.
  2. Season the filets with salt and pepper.
  3. Heat the olive oil in a large skillet over medium-high heat.
  4. Once the oil is hot, add the filets, and sear for 3 to 4 minutes per side (top and bottom, for medium to medium-rare).
  5. Remove the filets from the skillet and set them aside to rest while you make the sauce.
  6. Add the butter to the skillet and reduce the heat to medium.
  7. Once the butter is melted, add the garlic and shallot, and saute for 2 minutes.
  8. Temporarily remove the skillet from the heat and add the whiskey. Once the whiskey is no longer steaming, return skillet to the heat, and bring to a simmer. (This will keep the whiskey from alighting. Safety first).
  9. Simmer for 5 to 8 minutes or until the whiskey has almost completely evaporated.
  10. Add the broth, cream, and mustard to the skillet and whisk to combine. Bring to a simmer.
  11. Meanwhile, crush the black peppercorns using the flat side of a chef's knife. (I like to create a little parchment parcel to keep the peppercorns from flying).
  12. Add the crushed peppercorns to the skillet, whisk to combine, and continue to simmer until the sauce has thickened, about 5 minutes. Season to taste with salt.
  13. Divide the seared filets between plates and coat in the sauce before serving.