Food Swings – Whiskey Pepper Cream Sauce
Hello again, fellow eaters. After a week of bad weather and more of blistering cold that makes you cuss at the mere thought of going outside, we’re going to make something special that is sure to impress both those you are feeding as well as yourself. Your guest will be blown away by your technique and you’ll be blown away at how easy the actual cooking was.
Today we are going to make beef tenderloin with a reduced whisky pepper cream pan sauce. If tenderloin isn’t quite in your budget, a ribeye, or sirloin will do the trick just as well. You can even pour the sauce on pot roast if you really want to. It’s a great combo with beef of all shapes and sizes.
You will need:
2 6 oz. beef tenderloins (feel free to wrap in bacon if you’re feeling especially gluttonous)
Kosher salt and fresh cracked pepper to taste
1 tbsp. butter
¼ cup finely diced shallot (an onion will do in a pinch
1.5 ounces Crown Royal Black Canadian Whiskey (I like to use the single serving bottles so I don’t have to measure)
¾ cup heavy cream
Begin by heating the olive oil over medium heat in a heavy sauté pan. Season your beef with salt and pepper and place in pan, cooking for 7 minutes. Flip beef and cook an additional 5 minutes. (This is for medium rare. Adjust timing for your preference.)
Remove steaks from pan. Add butter and onions into pan and cook until edges of onions are lightly browned. Slowly pour in the whiskey. If using a gas stove, remove pan from flames before adding in. Simmer until whiskey is reduced by about half. Add in cream, ½ teaspoon of salt, and 1.5 teaspoons of pepper and simmer until reduced by about a third. Spoon sauce over steaks.
Serve with some crusty bread for mopping up the sauce and beef juices.
And remember, Live to Eat!