Filet Mignon in a Whiskey Pan sauce with Mushrooms and Potato-Leek Squares

Recipe categories: Filet Mignon

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1 hr
Prep Time
10 min
Cook Time
4
Servings
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Nutrition

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Whiskey and Omaha Steaks Filet Mignons make an unbeatable pair in this recipe for Filet Mignon in a Whiskey Pan sauce with Mushrooms and Potato-Leek Squares. The filet mignons are seared in butter, then served with a sauce that combines the steaks' natural juices with a splash of whiskey for the perfect flavor enhancement. Serve with mushrooms sautéed in delicious cream and baked Potato-Leek squares for a rich and savory meal.

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Ingredients

Potato-Leek Squares:

1 1/2 pounds Yukon Gold potatoes, peeled and thinly sliced
8 ounces leeks (or scallions), white part only, thinly sliced
1/3 cup olive oil
Salt and freshly ground black pepper to taste

Mushrooms:

2 tablespoons butter
12 ounces mushrooms, sliced
2 teaspoons all-purpose flour
Salt and pepper, to taste
1 cup heavy cream, warmed

Steaks:

1 tablespoon butter
4 filet mignons, Omaha Steaks, 6 ounces each
Salt and freshly ground black pepper, to taste
1/2 cup Scotch whiskey

Additional Ingredients:

4 tablespoons butter
4 slices French bread

Preparation

Preheat the oven to 350°.
Place the potatoes, leeks, and olive oil in a mixing bowl and season with salt and pepper.
Gently toss to mix well. Transfer to a 6 by 9-inch baking dish and pat gently to form an even layer.
Cover the dish with foil and bake in the oven for 1-1/2 hours or until the potatoes are tender.
Let cool completely, cover with plastic wrap, and chill.
When ready to serve, preheat the oven to 450°.
Cut the potatoes into 4 even sections.
Using a metal spatula, transfer the squares to a rimmed baking sheet.
Bake in the oven for 30 minutes or until the tops are browned.

Mushrooms:

Melt the butter in a saucepan and sauté the mushrooms over medium-high heat for about 5 minutes or until lightly golden.
Add the flour, season with salt and pepper, and stir well. Stir in the cream and keep warm.

Steaks:

Melt the 1 tablespoon butter in a sauté pan or cast-iron skillet.
Season the filets with salt and pepper.
When the pan is hot, sear the filets over high heat for 2-1/2 to 3 minutes on each side for medium-rare, about 4 minutes on each side for medium, or to the desired doneness.
Remove the steaks from the pan and just before serving, stir the whiskey into the pan juices.
Bring to a boil and cook for 2 minutes or until the alcohol burns off.

In a separate sauté pan, melt the 4 tablespoons of butter and sauté the bread slices over medium-high heat, turning often so the bread becomes crispy and not soggy, about 3 or 4 minutes. Transfer to a serving platter, top with the filets, and arrange the mushrooms in the center. Spoon the whiskey sauce over the filets and serve with the potatoes.