Grilled Filet Mignon with a Whiskey Reduction
I picked up filet mignon at Wegman's yesterday. We planned on grilling them, and Jon decided he wanted to make a sauce.
He was brainstorming and decided that he wanted to use whiskey as the base.
Here is the funny part - he wanted to cook the sauce and grill the steaks. So he was running in and out of the house manning the grill and the stove. All I had to do was roast the cauliflower, which is my favorite way to prepare and eat cauliflower.
Ingredients
- 3 cloves garlic, chopped
- 1 shallot, chopped
- 1 tsp olive oil
- 1 tsp butter
- 1/2 c whiskey
- 1/4 c brandy
- 1 tbsp balsamic vinegar
- 1 tsp freshly ground black pepper
- 3 tbsp cream; Jon used half and half
Directions
- Heat olive oil and butter in a small saucepan
- Add garlic and shallots; saute 2 min
- Remove pan from the heat and add the whiskey and brandy; bring to a simmer for 10 minutes to reduce.
- Add balsamic vinegar, let simmer a few more minutes
- Using a slotted spoon, remove the garlic and shallots
- Add cream and pepper; let simmer for a few more minutes.
- Serve over steak
This sauce reminded me a lot of my Filet Au Poivre. It was creamy and sweet, but had a nice punch from the peppercorns. We both agreed that it could have used just a touch of salt, but it was still good without it. Good job, Jon!
