February 18, 2011

Filet Mignon with a Whiskey Peppercorn Cream Sauce

What a beautiful day today was! 72 degrees and the perfect day for my husband and I to have an extended weekend to ourselves to celebrate our 7-year anniversary. I bought some filet mignon that was on manager sale about a month ago and froze it to use just for tonight. It turned out amazing and the whiskey peppercorn cream sauce was a wonderful addition. Unfortunately, I didn't have much time so I just drizzled some of the sauce on top and took a quick picture. It really wouldn't have been a romantic dinner with my camera flashing away and me asking my husband to wait to eat until I get a good shot lol!
Printable Recipe

  • 1 lb filet mignon, grilled
  • 1 1/4 c beef broth
  • 1 tsp freshly cracked black pepper
  • 1 oz whiskey
  • 1 c heavy cream

Add the broth and pepper in a small sauce pan and heat to a simmer over medium heat. Reduce to 1 cup, stirring occasionally.

Add the whiskey and cream. Reduce to 1 cup, stirring occasionally.

Set aside until ready to use.

Pour over steaks.


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