Pepper Filet Mignon with Whisky Sauce and Pan-Fried Potatoes
This simple pepper filet mignon steak dish is unique in it's simplicity but refined taste. Your dinner guests will absolutely be delighted.
The Steak is carefully fried and then coated in buttery, creamy juices.
The secret to an absolutely perfect pepper steak is to crush the peppercorns coarsely in for example a coffee grinder. This is very important because otherwise your steaks will turn out to spicy.
You will need:
- 4 tbsp. olive oil
- 9 oz baby new potatoes
- 2 garlic gloves, chopped
- 1 thinly sliced onion
- 1 oz butter
- 2 fillet steaks
- 1 tbsp. cracked black peppercorns
- 1 tbsp. whisky
- 2 fl oz double cream
- 1 tbsp. fresh chives
- 1 tbsp. shredded fresh basil
- Salt and pepper
- Heat three tablespoons of oil in a wok and sauté the potatoes and garlic for about 5 minutes. Add the Onion and continue to cook for another 5-10 minutes
- Heat the remaining oil and butter in a frying pan and spread each steak with the Dijon mustard and roll in the cracked pepper to coat. Cook for 2-3 minutes at each side, then add the whisky and ignite to flambé
- Transfer the steaks to a warm plate and let them rest. Pour the stock into the pan and simmer for about 5 minutes to thicken a little. Reduce the heat, add the cream and chives and allow to bubble down and warm through. Season to taste.
- Arrange each steak on a warm serving plate and spoon over the whisky sauce Stir the basil into the pan-fried potatoes and spoon on the plate.
Consider have it all delivered right to your doorstep......
Simple yet a very refined recipe for pepper filet mignon steak