Treating Myself to Perfect Steak with Whiskey Cream Sauce

I’ll admit it—I love treating myself, and as I’ve gotten older, staring into the abyss of life, I’ve decided it’s a weekly ritual. One of my favorite indulgences? A perfectly cooked filet mignon, which always brings back memories of my parents. My dad used to grill filets for my mom, turning it into a special event. She’d prepare baked potatoes and veggies inside, while he sipped a martini and she enjoyed a glass of scotch on their patio. After she passed, he grilled one last steak alone and couldn’t bear to do it again. Every bite of steak reminds me of them, but that’s a story for another day. The point is, treating yourself well—within reason and budget—is a beautiful thing.

I don’t grill often, and by that I mean, never. So I’ve mastered cooking steak on the top of the stove. It comes out perfectly every time, and today, when I topped it with whiskey cream sauce I knew that I had captured the essence of fine dining. This is restaurant quality. You can do as many steaks at once as you like. This recipe is for two, double it, or triple it if need be, according to the number of stakes you plan to serve. If you have any leftover sauce, it works quite well over Salisbury steak.

Filet Mignon with Whiskey Cream Sauce

 For the Filets

 2 (6-oz.) filet mignons

1 T. extra virgin olive oil

Montreal steak seasoning

Freshly ground black pepper

 Rinse filets and pat dry. Season the tops with Montreal Steak Seasoning and black pepper. Let them sit at room temperature for 30 minutes. Heat oil in a 9-inch sauté pan over medium-high heat until shimmering. Turn on your vent fan—this is key! Sear steaks for 3 minutes per side, then flip and cook 2 minutes per side, followed by 1 minute per side for rare. Remove to a plate, tent with foil, and rest for 10 minutes while making the sauce.

 Whiskey Cream Sauce

 2 T. unsalted butter

2-3 cloves garlic, peeled

2 sprigs Melissa’s fresh thyme, plus more for garnish

1/3 c. whiskey (I used Jameson)

1 T. Dijon mustard

½ c. heavy cream

½ t. low-sodium beef stock base

Freshly ground black pepper

Return the pan to medium heat with steak drippings. Whisk in butter, then add garlic and thyme, cooking and stirring until fragrant (1-2 minutes). Stir in whiskey, scraping the pan, then add mustard, cream, and beef base. Simmer until thickened. Season with pepper if desired. Plate steaks with a garlic clove, top with sauce, and garnish with thyme.

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