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
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How to Make Beef Fillet With Irish Whiskey And Cream Pan Sauce
- Pat the beef fillet dry with paper towels and season generously with salt and pepper.
- 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.
- Reduce heat to medium, add 1 shallot (finely chopped) and 2 cloves garlic (minced) to the skillet. Cook for 1 minute, or until softened.
- 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.
- Simmer for 2-3 minutes, allowing the sauce to reduce slightly.
- 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).
- 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.
- Slice the beef fillet against the grain and serve immediately, drizzled generously with the Irish whiskey cream sauce.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
0g
Fat
130g
Carbs
0g
