Filet Steaks with an Irish Whisky & Cream Pan Sauce

finecooking.com

~Sandy~

4 1- to 1-¼-inch-thick pieces beef tenderloin (about 7-½ oz. each)

Kosher salt and freshly ground black pepper

1 Tbs. vegetable oil (if not using a cast-iron pan)

1 Tbs. unsalted butter

3 Tbs. finely chopped shallots (from 1 large shallot)

¼ cup Irish whisky, such as Jameson, or brandy

½ cup homemade or low-salt canned beef or chicken broth

½ tsp. Worcestershire sauce

2 tsp. Dijon mustard

½ cup heavy cream

½ to 1 tsp. fresh lemon juice

Directions at finecooking.com

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