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!

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