Beef Filet Au Poivre with Mushroom Cream Sauce

By jannycerv

Ingredients

• 1 1/2 tsp. pepper
• 6 (6 oz.) filet mignons
• 1/2 c. bourbon whiskey
• Mushrooms
• 1 T. canola oil
• 2 T. butter
• 1/2 c. minced shallots
• 1 clove minced garlic
• 3/4 c. heavy cream
• Salt

Preparation

Step 1

Rub steaks with pepper. Place in shallow dish with bourbon and marinate 1 to 2 hours, turning occasionally. Preheat oven to 225 degrees. Heat oil and butter over high heat. Ad steaks and cook until brown, 2 minutes per side. Remove from heat and add remaining 1/4 cup bourbon to the pan. Ignite. Transfer steaks to oven; cook 15 minutes for medium. Add shallots and garlic to skillet; cook over moderate heat until softened. Increase heat to high and add mushrooms. Cook until mushrooms are reduced. Stir in cream and reduce to thickness desired. Season with salt. Stir juice from the filets into the sauce and serve at once. Yield: 6 servings.