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Filet mignon with Irish Whiskey Sauce


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


  1. Melt the butter in a skillet over medium-high heat.
  2. 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.
  3. To the skillet, add the garlic, shallots, and mushrooms, and sauté over medium heat until soft.
  4. Add honey and wholegrain mustard to the pan and stir.
  5. Add the whiskey, and turn up the heat so that the sauce boils for 1 minute as the alcohol evaporates.
  6. Turn down the heat and stir in the beef stock. Boil gently until the amount of sauce in the pan is reduced by half.
  7. Stir in the cream, and continuing stirring until the sauce thickens.
  8. Give the sauce a quick taste, and add salt and pepper as needed.
  9. 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

(Grabbed from: