Sunday, July 12, 2009

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.


  • 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


  • 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!

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  1. LOVED your filet au poivre! I'll have to try this one!

  2. So, the recipe looks terrific! But, I have a the ingredients list it says to use Whiskey and brandy. Then in the directions it mentions whiskey and bourbon. which should I use, bourbon or brandy? Really anxious to ry this one!!

  3. Thanks for catching that!!! It's brandy. Hope you like it!!!

  4. I really like the food from france .. I will try to make this food at home