Filet Mignon With Whiskey Cream Sauce

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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.

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Ingredients [?]

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  • 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)


  1. Bring filets to room temperature.
  2. On a plate combine the pepper and rosemary.
  3. Salt both sides of filets, then press one side into pepper mixture to form a crust.
  4. In a very hot, heavy skillet add a little olive oil (this will keep the butter from burning) and butter (for flavor).
  5. Sear filets until desired doneness is reached. (About 6 minutes on each side for large filets to reach medium rare.).
  6. 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).
  7. For the sauce, combine broth and pepper.Reduce to half.
  8. Add whiskey, cream and mustard; reduce to desired amount.
  9. Remove from heat and swirl in butter.Allow to cool slightly to thicken.
  10. Serve steaks whole or slice thinly and top with sauce.