Filet Steaks with an Irish Whisky & Cream Pan Sauce

Filet Steaks with an Irish Whisky & Cream Pan Sauce
Photo by Scott Phillips


  • Kosher salt and freshly ground black pepper
  • ½ to 1 tsp. fresh lemon juice
  • ½ cup homemade or low-salt canned beef or chicken broth
  • 2 tsp. Dijon mustard
  • 4 1- to 1-¼-inch-thick pieces beef tenderloin (about 7-½ oz. each)
  • 1 Tbs. vegetable oil (if not using a cast-iron pan)
  • 1 Tbs. unsalted butter
  • + 4 more ingredients
    • ¼ cup Irish whisky, such as Jameson, or brandy
    • 3 Tbs. finely chopped shallots (from 1 large shallot)
    • ½ cup heavy cream
    • ½ tsp. Worcestershire sauce

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 1 Tbs. vegetable oil if not using cast iron.) Test by touching the edge of one steak to the pan surface; it will siz...

View full recipe at Fine Cooking


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