- 2 filet mignon steaks, 8 ounces each (about 2-inches thick)
- Coarse salt
- Olive oil
- 2 tablespoons butter, divided
- 2 tablespoons diced shallots
- 2 tablespoons whiskey, bourbon or brandy
- 1 teaspoon stone ground mustard
- 2 teaspoons of beef base or beef Demi
- 1 cup heavy cream
- Rosemary sprig
- ½ pound asparagus
- 1 pound assorted mushrooms (such as cremini, shiitake, oyster)
Preheat oven to 400°F.
Lightly coat the steaks with olive oil and season them with salt and pepper on both sides. Let the steaks sit at room temperature for about 20 minutes.
Heat a skillet over medium- high heat. Melt a tablespoon of butter and add the steaks to the hot pan. Sear the steaks for 3-4 minutes, or until a nice brown crust is formed. Turn the steaks and sear the other side for 3 more minutes. Place the pan in the oven for 10-12 minutes for medium doneness, or longer if you prefer them more done. Remember that the steaks will continue to cook while they rest.
Remove the steaks to a plate and tent it with foil. While the steaks are resting, add the additional tablespoon of butter and the shallots to the skillet. Cook it over medium heat for 2-3 minutes. Bump up the heat a bit and pour in the whiskey. Let the whiskey boil for 1 minute. Whisk in the mustard and the beef base. Pour in the cream and add the rosemary sprig. Gently boil until the sauce is slightly reduced, about 3 minutes. Season it with additional salt and pepper if need be.
For the Vegetables:
While the steak is cooking, trim the woody ends of the asparagus, about the bottom third. Trim or remove the stems from the mushrooms.
Arrange the asparagus on one side of a large baking sheet and the mushrooms on the other side of the baking sheet. Toss all of the vegetables with olive oil and season them with salt and pepper.
When the steaks come out of the oven to rest, turn the oven heat up to 425°F. Place the vegetables in the oven and roast for about 15 minutes, until they are tender and starting to brown.
Serve alongside the steaks with the whiskey cream sauce.