Filet Mignon with Baileys Cream Sauce

This filet mignon recipe with Baileys cream sauce makes an excellent butter-tender beef steak! This filet mignon recipe is also a great winter warmer.

by Brianna Stoner
Serves
2
Course
Main
Prep. Time
10 Mins
Cook Time
20 Mins
  • Ingredients
  • Method

Ingredients

Method

1

Bring filets to room temperature, mix the pepper and rosemary. Salt both sides of filets, then press one side into pepper mixture to form a crust.

2

In a very hot, frying pan add a little olive oil and butter, then sear filets until desired doneness is reached. (About 6 minutes on each side for large filets to reach medium rare.).

3

Remove to cutting board to rest for 5 to 10 minutes.

4

For the sauce, combine broth and pepper. Reduce to half and add whiskey, cream and mustard; reduce to desired amount.

5

Remove from heat and swirl in butter. Allow to cool slightly to thicken. Serve steaks whole or slice thinly and top with sauce.

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