Beef Fillet With Irish Whiskey And Cream Pan Sauce Recipe

Ingredients for Beef Fillet With Irish Whiskey And Cream Pan Sauce

• Beef Tenderloin
• Kosher Salt & Freshly Ground Black Pepper
• Vegetable Oil
• Unsalted Butter
• Shallots
• 1/4 cup Irish whiskey
• Low Sodium Beef Broth
• Worcestershire Sauce
• Dijon Mustard
• Heavy Cream
• Fresh Lemon Juice

How to Make Beef Fillet With Irish Whiskey And Cream Pan Sauce

1. Pat the beef fillet dry with paper towels and season generously with salt and pepper.
2. Heat 1 tablespoon of olive oil in a large skillet over high heat. Sear the beef fillet for 2-3 minutes per side, until nicely browned.
3. Reduce heat to medium, add 1 shallot (finely chopped) and 2 cloves garlic (minced) to the skillet. Cook for 1 minute, or until softened.
4. Add 1/2 cup of beef broth and 1/4 cup of Irish whiskey to the skillet. Scrape up any browned bits from the bottom of the pan.
5. Simmer for 2-3 minutes, allowing the sauce to reduce slightly.
6. Stir in 1/2 cup heavy cream and 1 tablespoon of butter. Continue to simmer until the sauce has thickened to your desired consistency (about 1-2 minutes).
7. Remove the beef fillet from the skillet and let it rest for 5-7 minutes before slicing. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
8. Slice the beef fillet against the grain and serve immediately, drizzled generously with the Irish whiskey cream sauce.