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1.
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Heat oven to 375 degrees.
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Have filets at room temperature.
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Coat completely in black pepper.
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2.
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Melt 2 tablespoons butter over medium-high heat in an ovenproof skillet.
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Saute shallots for a minute or two, then add the mushrooms.
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Continue cooking until the mushrooms are slightly brown and the shallots are soft.
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Remove and set aside.
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3.
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Turn the heat up in the pan.
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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.
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(Mine took about 7 minutes.
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The filets were a little over 1-inch thick.
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The temperature was 145 degrees at the center for medium.)
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Remove the steaks from the oven and put on a plate.
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4.
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Melt the other tablespoon of butter in another pan over low heat.
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(I chose a copper oval fry pan because of how quickly and evenly it heats.)
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Add the steaks.
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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.
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Remove and tent the steaks on a warm plate.
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5.
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Add the shallots and mushrooms back to the pan with the whiskey and slowly add half-and-half.
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Turn up the temperature a bit.
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Add Worcestershire sauce and salt to taste.
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Stir and cook for a few minutes to thicken sauce and pour over steaks.
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Note: do be careful when you flambe.
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Dont burn yourself!
