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Medallions of Beef in Whiskey Sauce




Source of Recipe


Internet


List of Ingredients




Whiskey Sauce:
2 shallots, minced
2 tablespoons butter
1 1/4 cups whiskey
1/2 teaspoon dried thyme
1/2 teaspoon cracked black pepper
8 cups low-salt beef broth, or consommé
1/2 cup heavy cream
1 teaspoon beef base
1 teaspoon Dijon mustard

8 to 12 beef tenderloins steaks, cut 1 1/2-inches thick and wrapped in bacon.



Recipe



Sauté the shallots in butter in a large saucepan or Dutch oven over medium heat until soft and translucent. Stir in the whiskey, thyme and pepper. Raise the heat to medium-high, stirring occasionally to deglaze the pan. Allow the liquid to reduce by half. Add the beef broth reduced by half again. Whisk in the cream, beef base, and mustard and reduce again, stirring occasionally, until the sauce begins to thicken and the desired consistency is reached. Strain the shallots and herbs from the sauce. Keep sauce warm while preparing the steaks.

Grill the steaks over hot charcoals, or pan-fry them in a skillet over medium-high heat in a small amount of vegetable or grapeseed oil for 3 to 5 minutes each side, or until desired doneness is achieved. Cover the steaks with aluminum foil and let rest for 5 to 10 minutes.

To serve, pour the Whiskey Sauce over the steaks. Serves 8 to 12.

Tip: Rib-eye or strip steaks may be used in place of tenderloins.