Filet Mignon With Whiskey Peppercorn Cream Sauce
2 (1/2 lb) beef tenderloin steak (about 1 pound total)
1 tablespoon cracked black pepper
1 teaspoon rosemary
4 tablespoons butter
1/2 cup diced onions
1/2 cup whiskey
1/2 cup beef stock or broth
Dash of salt
Freshly ground black pepper
1/4 to 1/2 cup heavy cream
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,
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!