Beef Fillet With Irish Whiskey And Cream Pan Sauce Recipes

FILET MIGNON WITH WHISKEY CREAM SAUCE

Steps:

• Bring filets to room temperature.
• On a plate combine the pepper and rosemary.
• Salt both sides of filets, then press one side into pepper mixture to form a crust.
• In a very hot, heavy skillet add a little olive oil (this will keep the butter from burning) and butter (for flavor).
• Sear filets until desired doneness is reached. (About 6 minutes on each side for large filets to reach medium rare.).
• 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).
• For the sauce, combine broth and pepper. Reduce to half.
• Add whiskey, cream and mustard; reduce to desired amount.
• Remove from heat and swirl in butter. Allow to cool slightly to thicken.
• Serve steaks whole or slice thinly and top with sauce.

BEEF FILLET WITH IRISH WHISKEY AND CREAM PAN SAUCE

Steps:

• Season each steak generously with salt and pepper. Heat a heavy-based (preferably cast iron) skillet that's large enough to hold the steaks over high heat until quite hot. Add the vegetable oil if not using cast iron. Test pan by touching the edge of one steak to the pan surface; it will sizzle briskly when ready.
• Immediately drop in the steaks and sear one side for 2 minutes. SNeak a peak to see if the first side is nicely browned. Flip the steaks and sear the other side for 2-3 minutes.
• Reduce heat to medium high, cook for another 2 minutes, flip, and cook until a digital thermometer reads 120 degrees for rare, or 125 degrees for medium rare, another 1-2 minutes. Transfer steaks to a warm platter and let them rest, covered loosely with foil, while you make the sauce.
• Return unwashed pan to medium heat. Add butter and let it melt. Add shallots and cook, stirring, until fragrant and just tender, 1-2 minutes. Add whiskey and stir with wooden spoon, scraping up any browned bits stuck to the pan. Add broth and Worcestershire sauce, raise the heat to medium high, and bring to a boil. WHisk in the mustard and then the cream. COntinue to cook at a boil, stirring, until reduced to a saucy consistency, 3-5 minutes. Taste the sauce and season with salt and pepper, and lemon juice. Serve steak with the sauce.

WHISKEY CREAM SAUCE

Steps:

• Cook the onions in the 3 tablespoons butter in a skillet over medium heat for a few minutes. When the onions are brown, turn off the burner temporarily so you won't ignite your kitchen. Or yourself.
• Pour in the whiskey. As soon as it evaporates, turn the burner on medium-high heat and pour in the beef stock. Add salt and freshly ground black pepper to taste, then allow the mixture to bubble up and reduce by half.
• Whisk in the remaining tablespoon of butter, then reduce the heat to low. Whisk in 1/4 cup to 1/2 cup cream, according to your taste. Allow the sauce to simmer and thicken for a few minutes.
• Serve with beef, baby!