Pan Seared Filet Mignon with Pepper and Whiskey Sauce

Ingredients

• 4 beef tenderloin steaks (225g each), by Maillard
• 2 tablespoons olive oil
• 3 tablespoons butter
• 2 garlic cloves, finely chopped
• 1 tablespoon finely chopped fresh thyme
• 1 tablespoon finely chopped fresh rosemary
• 1/2 teaspoon dried oregano
• Salt and pepper from the mill

Pepper and Whiskey Sauce Ingredients

• 1 tablespoon olive oil
• 1 shallot, finely chopped
• 2 garlic cloves, finely chopped
• 2 cups veal stock
• 3 tablespoons Whiskey
• 2 tablespoons butter
• 2 tablespoons 15% country cream
• 2 tablespoons peppercorn
• Salt and pepper from the mill

Preparation

1. In a skillet heated over medium heat, add olive oil, shallot and garlic then season with salt and pepper. Cook for 3 to 4 minutes, stirring.
2. Add the veal stock and mix. Increase over high heat and cook for 15 to 20 minutes to reduce by half. Filter and return to the pan.
3. Reduce to medium heat then add the whiskey, butter, cream and peppercorns. Cook for 2 to 3 minutes, stirring. Remove and set aside.
4. Preheat oven to 415°F.
5. Remove the filet mignon from the fridge 30 minutes before cooking to temper. Add a drizzle of olive oil the steaks then season with salt and pepper generously.
6. In a large, cast-iron skillet over high-heat, add the olive oil and melt the butter, stirring.
7. Add the filet mignon and cook for 2 minutes. Baste with the butter.
8. Flip the steaks and add the garlic, thyme, rosemary and oregano. Stir. Cook for 2 minutes, basting the steaks with the butter non-stop.
9. Place in the oven and cook for 5 to 6 minutes, or until internal temperature is 125°F for rare doneness. Remove from the oven, place on a plate and wrap in foil. Let stand for 5 minutes. Serve with vegetables and sautéed mushrooms!