Filet Mignon with Whiskey Cream Sauce
Elevate your dinner table with this indulgent recipe for Filet Mignon with Whiskey Cream Sauce, a luxurious yet approachable dish perfect for special occasions or an elegant date night. Tender, perfectly seared filet mignon steaks are basted with butter to achieve a melt-in-your-mouth texture and finished with a rich, creamy sauce infused with the bold, smoky flavor of whiskey. Accentuated by the subtle sweetness of caramelized shallots, garlic, and fresh thyme, this sauce provides a decadent complement to the juicy beef. Ready in just 35 minutes, this recipe transforms simple ingredients into a restaurant-quality meal that's sure to impress. Serve it with a side of buttery mashed potatoes or roasted vegetables to complete the experience!
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Recipe Information
Ingredients
- 2 pieces (6-ounce each) Filet mignon steaks
- 1 teaspoon Kosher salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 tablespoons (minced) Shallots
- 1 clove (minced) Garlic
- 1 cup Whiskey
- 1 cup Heavy cream
- 0.5 cup Beef stock
- 1 teaspoon Fresh thyme
Instructions
Remove the filet mignon from the refrigerator 30 minutes before cooking to bring it to room temperature and promote even cooking.
Season the steaks generously with kosher salt and black pepper on both sides.
Heat a large skillet over medium-high heat. Add 2 tablespoons of olive oil and swirl to coat the pan.
When the oil is hot, carefully place the filet mignons in the skillet. Sear for 3-4 minutes on each side until a crust forms.
Reduce the heat to medium and add 1 tablespoon of unsalted butter to the skillet. Baste the steaks with the melted butter using a spoon.
Cook the filet mignons to your desired doneness (125°F for rare, 135°F for medium-rare, 145°F for medium) and remove them to a plate. Cover loosely with foil and let rest while preparing the sauce.
Lower the heat to medium-low and add the remaining 1 tablespoon of butter to the skillet.
Add the minced shallots and garlic to the pan and sauté for 1-2 minutes until fragrant and softened.
Carefully pour the whiskey into the pan and use a wooden spoon to scrape up any browned bits from the bottom. Allow the whiskey to simmer and reduce by half, about 2-3 minutes.
Stir in the heavy cream, beef stock, and fresh thyme. Simmer for 5-7 minutes, stirring occasionally, until the sauce thickens and becomes velvety.
Taste the sauce and adjust seasoning with salt and pepper if needed.
Serve the filet mignons hot, topped with the whiskey cream sauce. Garnish with additional fresh thyme if desired.
Nutrition Facts
Calories |
2333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.4 g | 175% | |
| Saturated Fat | 74.2 g | 371% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 602 mg | 201% | |
| Sodium | 1344 mg | 58% | |
| Total Carbohydrate | 5.8 g | 2% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 1.6 g | ||
| Protein | 106.6 g | 213% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 58 mg | 4% | |
| Iron | 11.2 mg | 62% | |
| Potassium | 1501 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
