Filet Mignon with Whiskey Cream Sauce and Mushrooms (Irish)

This dish is served, in one variation or another, at fine restaurants all over Ireland.

3-4 Tbsp. Canola oil
½ lb mushrooms, sliced (250 g)
1 clove garlic, minced
sea salt
black pepper, freshly ground
4 (6 oz) filets mignon (175 g)
½ cup Jameson or other Irish whiskey (120 mL)
½ cup heavy cream or crème fraîche (120 mL)
½ cup beef stock (120 mL)
1 Tbsp. fresh parsley, minced

Heat the oil in a heavy medium skillet over medium heat, then add the mushrooms and garlic. Season to taste with salt and pepper and cook, stirring frequently, for 8-10 minutes or until the mushrooms have given up their liquor.

Remove the mushrooms from the pan and set aside. Wipe out the pan and return to the heat, increasing it to high. Sear the filets on each side for about 1 minute, adding more oil to pan if necessary. Reduce the heat to medium and cook for about 4 minutes longer on each side for medium-rare.

Remove the steaks from the pan and set aside.

Pour the whiskey into the pan, warm it for about a minute, then carefully ignite it with a kitchen match. When the flames die down, scrape up any browned bits on the bottom of the pan. Add the cream or crème fraîche, stock, and parsley, stir well, and cook over high heat for 3-4 minutes. Add the mushrooms and continue cooking until the sauce thickens slightly. Adjust the seasoning if necessary.

Divide the steaks between 4 plates and spoon the sauce and mushrooms over each of them.

Makes 4 servings.