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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (355g) Recipe makes 2 servings |
||
| Calories 942 | ||
| Calories from Fat 734 | (77%) | |
| Amount Per Serving | %DV | |
| Total Fat 81.7g | 125% | |
| Saturated Fat 39.0g | 194% | |
| Monounsaturated Fat 30.4g | ||
| Polyunsaturated Fat 3.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 258mg | 86% | |
| Sodium 402mg | 16% | |
| Potassium 766mg | 21% | |
| Total Carbohydrate 4.3g | 1% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 0.1g | ||
| Protein 42.8g | 85% | |
Filet Mignon With Whiskey Cream Sauce
SERVES 2
Ingredients
-
2 (1/2 lb) beef tenderloin steak (about 1 pound total)
- salt
- 1 tablespoon cracked black pepper
- 1 teaspoon rosemary
- olive oil
- butter
Sauce
- 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
Directions
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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Browse similar recipes by category
- Course > Main Dish
- Main Ingredient > Meat > Beef > Steaks
- Cuisine > European
- Cuisine > North American > United States
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Number of Servings > For 1 or 2
- Occasion > Dinner Party
- Occasion > Holiday/Event
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Reduced Carbs > Very Low Carbs
Featured Reviews for This Recipe
From: Dimpi
On Apr 10, 2009
I made this last night for hubby using the toasted fennel option. I'm sorry to say we thought it didn't at all go well with the steak. The sauce by itself was not bad, but we didn't much like it on steak. I used Jack Daniels and would have liked the whiskey flavor to come through more. If you like very savory tastes then this recipe is great. Thanks for posting!
From: Dr. Jenny
On Oct 28, 2008
FANTASTIC!! DH and I loved this easy to prepare, flavorful dish. The only modification we made was to use fresh rosemary, hence doubling to 2 tsp. We served the steaks whole rather than thinly slicing them. They were tender and done to perfection and the whisky sauce was really delicious. We served with mashed potatoes and a side of asparagus. We would definitely make this dish again. Thanks for posting!
From: Karabea
On Aug 29, 2008
Wow!! This was delicious!! My BF actually licked his plate! Very very good...whiskey flavor comes through nicely. Absolutely delicious! Will definitely make again and again!!
From: waffles823
On Nov 20, 2008
This is soooooo good! I love the sauce. Next time I will thinly slice the FIlet so the sauce can soak in. I have to admit I was a little worried about the sauce but I was very wrong. Great recipe!!!!!
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