Filet Mignon With Whiskey Cream Sauce – a delicious recipe with beef tenderloin, salt, cracked black pepper, rosemary, olive oil, butter. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
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.
269
kcal
Calories
23
g
Fat
2
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 2 (1/2 lb) beef tenderloin steak (about 1 pound total), salt, 1 tablespoon cracked black pepper, 1 teaspoon rosemary, and more.
Yes, Filet Mignon With Whiskey Cream Sauce falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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