Filet Mignon With Whiskey Cream Sauce

• 2 (1/2 lb) beef tenderloin steak (about 1 pound total)
• salt
• 1 tablespoon cracked black pepper
• 1 teaspoon rosemary
• olive oil
• butter
• Sauce
• 3/4 cup beef broth
• 1/2 teaspoon cracked black pepper
• 1/2 ounce whiskey
• 1/2 cup whipping cream
• 1/2 teaspoon stone ground mustard
• 1 tablespoon butter

1. Bring filets to room temperature.
2. On a plate combine the pepper and rosemary.
3. Salt both sides of filets, then press one side into pepper mixture to form a crust.
4. In a very hot, heavy skillet add a little olive oil (this will keep the butter from burning) and butter (for flavor).
5. Sear filets until desired doneness is reached. (About 6 minutes on each side for large filets to reach medium rare.).
6. Remove to cutting board to rest for 5 to 10 minutes (this will allow time for the juices to redistribute and stay in the meat instead of on your plate).
7. For the sauce, combine broth and pepper. Reduce to half.
8. Add whiskey, cream and mustard; reduce to desired amount.
9. Remove from heat and swirl in butter. Allow to cool slightly to thicken.
10. Serve steaks whole or slice thinly and top with sauce.

beef tenderloin, salt, cracked black pepper, rosemary, olive oil, butter, sauce, beef broth, cracked black pepper, whiskey, whipping cream, stone ground mustard, butter

Taken from www.food.com/recipe/filet-mignon-with-whiskey-cream-sauce-177488 (may not work)