Whisky Peppercorn Sauce
Better than restaurant peppercorn sauce for filets or any cut of steak.
Ingredients
- 1 1/4 cup water
- 1.5 cube beef bullion
- 1 tsp cracked black pepper
- 2 fl. oz. whisky
- 1 cup heavy cream
- Filet mignon log or individual filets
- 1 Tbsp olive oil
- 1 clove garlic minced
- 1 tsp shallot minced
- 1 cup mushrooms sliced
- 1 tsp Dijon mustard
Instructions
- Pre-heat oven to 350 or heat the grill if grilling the filets.
Prepare Sauce
- In a small saucepan over medium heat, combine beef broth and cracked black pepper. Simmer until reduced until 1 cup, stirring frequently. Add 1 oz whisky and 1 cup cream. Continue simmering until. Reduced to 1 cup. Remove from heat and set aside.
Prepare Filet
- Heat olive oil in large skillet over medium heat, sauté garlic and shallot for 1 minute, stir in mushrooms and sauté until tender. Remove mushroom mixture and set aside.
- Place filet in skillet to flash fry the edges, transfer to oven or grill and cook until desired doneness..
Finish Sauce
- Deglaze the warm skillet with 1 oz whisky. Reduce heat, stir in peppercorn sauce and Dijon mustard. Add mushroom mixture and reduce sauce until thickened.
Serve
- Pour into gravy boat, top filets with sauce.