Pan seared filet mignon with pepper and whiskey sauce

Name: Pan seared filet mignon with pepper and whiskey sauce
Prep time: 25 min
Cook time: 30 min
Yield: 4
Cuisine: Québécoise
Ingredients: 1 tablespoon olive oil; 1 shallot, finely chopped; 2 garlic cloves, finely chopped; 2 cups veal stock; 3 tablespoons Whiskey; 2 tablespoons butter; 2 tablespoons 15% country cream; 2 tablespoons peppercorn; Salt and pepper from the mill; 2 tablespoons olive oil; 3 tablespoons butter; 4 steaks (200g each) beef tenderloin, room temperature; 2 garlic cloves, finely chopped; 1 tablespoon finely chopped fresh thyme; 1 tablespoon finely chopped fresh rosemary; 1/2 teaspoon dried oregano; Salt and pepper from the mill

Preparation 25 min
Cooking 30 min
Servings 4
Freezing I do not suggest

One day, a wise ninja told me to sear my filet mignon and serve them with a pepper and whiskey sauce. I did it and OH MY GOD I do not regret trying it!

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Ingredients for the sauce

1 tablespoon olive oil
1 shallot, finely chopped
2 garlic cloves, finely chopped
2 cups veal stock
3 tablespoons Whiskey
2 tablespoons butter
2 tablespoons 15% country cream
2 tablespoons peppercorn
Salt and pepper from the mill

Ingredients for the steaks

2 tablespoons olive oil
3 tablespoons butter
4 steaks (200g each) beef tenderloin, room temperature
2 garlic cloves, finely chopped
1 tablespoon finely chopped fresh thyme
1 tablespoon finely chopped fresh rosemary
1/2 teaspoon dried oregano
Salt and pepper from the mill

Preparation

In a skillet heated over medium heat, add olive oil, shallot and garlic then season with salt and pepper. Cook for 3 to 4 minutes, stirring.
Add the veal stock and mix. Increase over high heat and cook for 15 to 20 minutes to reduce by half. Filter and return to the pan.
Reduce to medium heat then add the whiskey, butter, cream and peppercorns. Cook for 2 to 3 minutes, stirring. Remove and set aside.
Preheat oven to 415°F.
Remove the filet mignon from the fridge 30 minutes before cooking to temper. Add a drizzle of olive oil the steaks then season with salt and pepper generously.
In a large, cast-iron skillet over high-heat, add the olive oil and melt the butter, stirring.
Add the filet mignon and cook for 2 minutes. Baste with the butter.
Flip the steaks and add the garlic, thyme, rosemary and oregano then stir. Cook for 2 minutes, basting the steaks with the butter non-stop.
Place in the oven and cook for 5 to 6 minutes, or until internal temperature is 125°F for rare doneness. Remove from the oven, place on a plate and wrap in foil. Let stand for 5 minutes. Serve with vegetables and sautéed mushrooms!

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To help you make this recipe

Our sommeliers suggest

CHÂTEAU LAROSE-TRINTAUDON 2010

Ah Bordeaux ... have I already told you how much these wines fill me with happiness? It doesn't matter, here is another of these precious nectars which I conjure you to buy at the register. And what is this little hidden treasure? We're talking about Château Larose-Trintaudon at $ 26.65 ... the magnificent 2010 vintage! The first fragrances are leather, cedar and raspberry. The palate is ripe, soft tannins and a final my friends ... phew! It lasts, it lasts... See the product

BOUTEFEU, MICROBRASSERIE DU LAC ST-JEAN, 5.1%

With notes of caramel, walnut, toasted and slightly herbaceous, the Boutefeu will recall the aromas it will bring to the meat. The grilled and caramel beer will blend with the earthy aromas of the beef. Its slight bitterness and residual sugar will please the notes of slightly caramelized meat. A beer for the dish, one for the chef! See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

Our sommeliers suggest

CHÂTEAU LAROSE-TRINTAUDON 2010

BOUTEFEU, MICROBRASSERIE DU LAC ST-JEAN, 5.1%

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

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