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


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

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.
Prep Time1 hr
Cook Time10 mins
Course: Main Course
Keyword: Filet Mignon Recipe, Mushrooms, Whiskey Sauce
Servings: 1
Calories: 1510kcal


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


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


  • 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


  • 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.


  • 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.


  • 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.


Calories: 1510kcal | Carbohydrates: 79g | Protein: 48g | Cholesterol: 280mg | Sodium: 1300mg | Fiber: 7g

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