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Filet Steaks with an Irish Whisky & Cream Pan Sauce

Bruce Aidells
  • minutes
  • Serves

INGREDIENTS

4

thick 4-inch-thick pieces Beef tenderloin

3 tbsp

Shallots

1/2 cup

Beef or chicken broth, homemade or low-salt canned

2 tsp

Dijon mustard

1/2 tsp

Lemon juice, fresh

1/2 tsp

Worcestershire sauce

1

Kosher salt and freshly ground black pepper

1 tbsp

Vegetable oil

1 tbsp

Butter, unsalted

1/2 cup

Heavy cream

1/4 cup

Irish whisky