Filet Mignon in Whiskey Pan Sauce With Mushrooms and Potato-Leek Squares Recipe
- by Omaha Steaks
- Last updated Sep 5, 2024
If you’re searching for an elevated alternative to standard meat and potatoes, your search is officially over! Our filet mignon in whiskey pan sauce with mushrooms and potato-leek squares recipe gives this tried-and-true classic meal a luxurious update. Feast on tender and mild filet mignon, topped with a smooth, woody (alcohol-free) whiskey sauce and accompanied by creamy, earthy mushrooms and a savory side of crispy, yet fluffy, potato and mildly sweet leek squares for an experience far more sophisticated than meat and potatoes.
Why We Love This Filet Mignon Recipe
All meat-and-potato dishes should start with the very best meat: that’s why we’re cooking with USDA Certified Tender Omaha Steaks Butcher’s Cut Filet Mignons. These blissfully mild beauties have been hand-selected and -cut by master butchers, then aged at least 30 days to reach the exquisite tenderness that’s required to earn this highly coveted USDA distinction – and its fork-tender claim to fame!
Before You Start
- Thaw your mild and tender Omaha Steaks Butcher’s Cut Filet Mignons overnight in the refrigerator or use the quick-thaw method.
Tools You Will Need Before You Start
- 1 large Sauté Pan or Cast-Iron Skillet
- 1 Large Mixing Bowl
- 1 6×9-Inch Baking Dish
- Aluminum Foil
- Plastic Wrap
- 1 Metal Spatula
- 1 Rimmed Baking Sheet
- 1 Large Saucepan
- Meat Thermometer
Omaha Steaks Products Featured in This Recipe
Filet Mignon in Whiskey Pan Sauce With Mushrooms and Potato-Leek Squares
Ingredients
Filet Mignons
- 4 6 oz. Omaha Steaks Butcher's Cut Filet Mignons thawed
- 1 tablespoon butter
- 1/2 cup Scotch whiskey
- Salt
- Freshly ground black pepper
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
- Freshly ground black pepper
Mushrooms
- 2 tablespoons butter
- 12 ounces mushrooms, sliced
- 2 teaspoons all-purpose flour
- 1 cup heavy cream, warmed
- Salt
- Pepper
Instructions
Filet Mignons
- Bring thawed filets to room temperature for 20 to 25 minutes, then pat dry with paper towel and liberally season with salt and pepper on all sides.
- Melt butter in large sauté pan or cast-iron skillet.
- Once pan is hot, add filets and sear over high heat for 2 1/2 to 3 minutes on each side for medium-rare (130 to 140 degrees Fahrenheit) doneness. Refer to Omaha Steaks cooking chart for different preferred doneness.
- Remove filets from pan and, just before serving, add whiskey to pan juices and stir. Bring to a boil and cook for 2 minutes, or until alcohol burns off.
- Plating: spoon warm whiskey sauce over filets before serving.
Potato-Leek Squares
- Preheat oven to 350 degrees Fahrenheit.
- Place peeled and sliced potatoes, sliced leeks, and olive oil in a large mixing bowl, season with salt and pepper, then gently toss to mix well.
- Transfer mixture to 6x9-inch baking dish and pat gently to form an even layer.
- Cover dish with foil and bake in oven for 1 1/2 hours, or until potatoes are tender.
- Let cool completely at room temperature for 1 hour, then cover with plastic wrap and chill in refrigerator for 1-2 hours.
- When ready to serve, preheat oven to 450 degrees Fahrenheit.
- Cut potatoes into 4 even sections then, using a metal spatula, transfer squares to a rimmed baking sheet and place in oven, baking for 30 minutes, or until the tops are browned.
Mushrooms
- Melt butter in a large saucepan, add mushrooms, and sauté over medium-high heat for about 5 minutes, or until lightly golden.
- Add flour, season with salt and pepper, and stir well, then stir in the heated cream and keep warm until serving.
More Filet Mignon Recipes and Tips
Omaha Steaks Filet Mignon
This elegant cut is guaranteed to impress with its exceptional taste and texture.
