Hereford House Whiskey Steak

1. 1

   Preheat the oven to 250 degrees F.

2. 2

   Heat oil in a large skillet over high heat.

3. 3

   Place all 4 filets in the skillet and cook until your desired degree of doneness, turning once; the filets should have a dark brown, well-seared exterior.

4. 4

   If the filets are well-seared but not cooked to your desired degree of doneness, then transfer the filets to the oven and cook until desired degree of doneness.

5. 5

   In the same skillet the filets were browned in, add the whiskey, shallots, thyme and cracked pepper; be careful as the whiskey will flame for 30 to 60 seconds.

6. 6

   Reduce by half over high heat.

7. 7

   Add the veal glaze, heavy cream, Dijon mustard, and Worcestershire sauce and reduce by half.

8. 8

   Remove from the heat and add butter, mixing well to incorporate.

9. 9

   Season with salt, to taste.

10. 10

    Ladle the sauce over the steak, and serve.

11. 11

    Cook's Note: This sauce can be made without deglazing the pan to accommodate grilled steaks.

12. 12

    Simply skip the first step of searing the steaks in the pan.

* Per serving · 4 servings · Values may vary.

No additional tips available.