4 small filet mignons (4 ounce each)
2 tablespoons butter
1 clove garlic, diced
1 teaspoon finely diced shallots
1-1/2 cups mushrooms, chopped
1 teaspoon honey
1/2 teaspoon wholegrain mustard
1 ounce Jameson Irish Whiskey
3/4 cup beef stock
3/4 cup heavy (double) cream
Freshly ground black pepper to taste
- Melt the butter in a skillet over medium-high heat.
- Add the filets and sauté until they’re done to your preference. Transfer the filets from the pan to a heated platter, and cover them loosely with foil to keep warm.
- To the skillet, add the garlic, shallots, and mushrooms, and sauté over medium heat until soft.
- Add honey and wholegrain mustard to the pan and stir.
- Add the whiskey, and turn up the heat so that the sauce boils for 1 minute as the alcohol evaporates.
- Turn down the heat and stir in the beef stock. Boil gently until the amount of sauce in the pan is reduced by half.
- Stir in the cream, and continuing stirring until the sauce thickens.
- Give the sauce a quick taste, and add salt and pepper as needed.
- To serve, slice the filets, put them on plates, and pour the sauce over the top.
By: Perry Luntz from Whiskey and Spirits for Dummies