Filet Mignon With Whiskey Mushroom Sauce
Recipe to complement Husch 2015 'Reserve' Cabernet Sauvignon or 2016 Cabernet Sauvignon.
4 filet mignon steaks
2 TBS olive oil
2 TBS butter
Salt and pepper to taste
1 portabella mushroom, sliced
1/2 C dried porcini mushrooms
1/2 C whiskey
1 C heavy cream
Soak the porcini mushrooms in 1 C hot water for 30 minutes.
Heat the olive oil and butter in a large, heavy-bottomed skillet. Season the steaks with salt and pepper on both sides. Cook the steaks in the skillet to desired degree of doneness. Remove from the pan, cover with foil and keep warm in a low oven. Add the portabella mushrooms to the pan, season with salt and pepper and cook, stirring, until the juices are rendered. Drain the porcini mushrooms, reserving the liquid and add the mushrooms to the skillet. Cook one-minute more. Add the whiskey and reserved mushroom soaking liquid. Reduce over high flame until liquid is thick and syrupy. Add the cream and stir until the sauce is well mixed. Taste for seasoning. Serve the sauce over the steaks. Serves four.