- 2 Tablespoons unsalted Kerrygold butter
- 2 Tablespoons extra-virgin olive oil
- 4 beef tenderloin steaks (filet mignon), 5 to 6 oz each
- 1 clove garlic, minced
- 1 shallot, minced
- 4 oz white mushrooms, chopped
- 1 teaspoon honey
- 1/2 teaspoon whole-grain mustard
- 2 Tablespoons Irish whiskey
- 3/4 cup homemade beef stock or canned low-sodium beef broth
- 3/4 cup heavy whipping cream
- Sea salt and freshly ground pepper
- Fresh parsley sprigs for garnish
In a large skillet over medium heat, heat the butter and oil. Add the steaks and cook for 2 to 3 minutes on each side (for rare).
Transfer the steaks to a warm plate and cover.
Add the garlic, shallot, and mushrooms to the pan and cook for 2 to 3 minutes, or until soft but no browned. Stir in the honey and mustard and cook for 1 minute. Add the whiskey and stock or broth, and cook for 3 to 4 minutes, or until reduced by half.
Whisk in the cream and cook for 2 to 3 minutes more, or until the sauce thickens. Season to taste with salt and pepper.
Reprinted with permission of Chronicle Books
