Shelly's Recipe

PEPPER FILET MIGNON WITH WHISKY SAUCE AND PAN-FRIED POTATOES

Category: Steaks - Beef

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 oz heavy cream
1 tbsp fresh chives and shredded fresh basil
Salt and pepper

Heat three tbsp of oil in a wok and saute 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 flambe.

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