Pan seared filet mignon with pepper and whiskey sauce

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


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



  • 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!