Monday, October 8, 2012
Attention All Steak Lovers
This is for all steak lovers everywhere. Every once in awhile, I have a craving for a good steak. This can be placed as one of the best steaks ever in my book. The mushroom whiskey sauce is simply divine all by itself, and it is really very simple to make. (I wonder what it would be like on chicken or even pork?).
Here I used Mignon, but you can use just about any kind of steak. So try it and enjoy.
Fillet Steaks with Mushroom & Whiskey Sauce
Fillet Mignon, or you can use any other steaks
Ground black pepper
3 cloves garlic
1 tsp. Dijon mustard
2 tbsp. butter
1 tbsp. olive oil
Mushroom Whiskey Sauce
3 ½ tbsp. butter
4 shallots, thinly sliced
1 c. mushrooms, thinly sliced
1 beef bullion cube
1 ¼ oz. whiskey
1/3 c. whipping cream
2 tsp. lemon juice
1 tbsp. flat leaf parsley
Season the steak with salt and pepper and let stand at room temperature for up to an hour.
For the mushroom and whiskey sauce, heat a medium size frying pan and melt the butter. Add the shallots and cook for 2-3 minutes or until softened. Add the mushrooms and cook for an additional 5 minutes, stirring often. Break up the bullion cube and sprinkle over the pan. Stir. Add the whiskey and cook for a minute, then add ½ cup of water and boil for another minute. Stir in the cream, lemon juice and parsley and bring to a boil. Cook for 2-3 minutes until thickened. Add a little salt and pepper to season and then set aside.
In a processor, place the garlic, Dijon mustard, butter and olive oil. Pulse until mixture is smooth. Brush on one side of steak and place brushed side down on grill. Before turning, brush again and turn the steak.
Preheat the grill to direct high.
Oil the grates, then add the fillets to the grill.
Grill about 3-4 minutes Flip. Grill another 3-4 minutes, or until the internal temperature registers about 125 degrees for rare. Remove and let rest for approximately 5 minutes.
Plate the steaks and top with the mushroom & whiskey sauce. Serve.