For those that must sauce their filet but are not willing to sacrifice their good wine, this recipe is amazing. I would venture to say that it will meet, if not rival, your favorite restaurant's offerings. My recipe calls for cracked black pepper, but I also like to use coarsely chopped peppercorns as an alternative. Additionally, substituting toasted fennel seeds for the rosemary works very well. Cooking time is approximate.
- add 3/4 cup beef broth
- add salt
- add 1 teaspoon rosemary
- add olive oil
- add 1 tablespoon cracked black pepper
- add 1/2 teaspoon stone ground mustard
- add 1 tablespoon butter
- add 1/2 teaspoon cracked black pepper
- add 1/2 cup whipping cream
- add 1/2 ounce whiskey
- add butter
- add 2 (1/2 lb) beef tenderloin steaks (about 1 pound total)
- 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, combine broth and pepper.Reduce to half.
- Add whiskey, cream and mustard; reduce to desired amount.
- Remove from heat and swirl in butter.Allow to cool slightly to thicken.
- Serve steaks whole or slice thinly and top with sauce.