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1. Heat oven to 375 degrees. Have filets at room temperature. Sprinkle with black pepper.
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2. Melt 2 tablespoons butter over medium-high heat in an ovenproof skillet. Saute shallots for a minute or two, then add the mushrooms. Continue cooking until the mushrooms are slightly brown and the shallots are soft. Remove and set aside.
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3. Turn the heat up in the pan. Saute the steaks quickly on both sides (this should take between 2-5 minutes each side).
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The steaks should be nicely seared.
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Put them in the oven for 5-10 minutes to finish, depending upon the thickness of the steaks. Take them out when the internal temp reaches how well done you like your steaks.
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Remove the steaks from the oven and put on a plate.
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4. Melt the other tablespoon of butter in another pan over low heat. Add the steaks. Sprinkle with a pinch of salt.
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Pour the whiskey over the steaks and ignite!
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When the flames die down, turn the steaks over for about 30 seconds. Remove and tent the steaks on a warm plate.
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5. Add the shallots and mushrooms back to the pan with the whiskey and slowly add half and half. Turn up the temperature a bit.
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Add Worcestershire sauce and salt to taste. Stir and cook a few minutes to thicken sauce and pour over steaks.
