Wagyu Filet Mignon with Whiskey Cream Sauce

Chef Robyn Quist shares her culinary genius for the perfect date night meal featuring Wagyu Filet Mignon with Whiskey Cream Sauce served with Asparagus with Lemon, Butter & Parmesan on the side.

You can see exactly how Chef Robyn does it in the following video!

Serves 2

Ingredients

For the Steaks:

  • 2 Wagyu Beef Filet Mignon Steaks (5-6 oz each)
  • Salt
  • 1 tablespoon Cracked Black Pepper
  • 1 teaspoon Fresh Rosemary
  • Olive Oil
  • Butter

For the Whiskey Cream Sauce:

  • 3/4 cup Beef Broth
  • 1/2 teaspoon Cracked Black Pepper
  • 1/2-ounce Whiskey (Jim Beam works well!)
  • 1/2 cup Whipping Cream
  • 1/2 teaspoon Stone Ground Mustard
  • 1 tablespoon Butter

Directions

  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/rosemary mixture to form a crust.
  4. In a very hot, heavy skillet (cast-iron works best) 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 3 minutes on a side for large filets to reach medium rare.
  6. Remove filets and wrap in aluminum foil and allow to rest for 5-10 minutes. This will allow time for the juices to redistribute back into the meat instead of on your plate.
  7. While the filets are resting, prepare the sauce.  Start by combining broth and pepper in skillet. 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.

Asparagus with Lemon, Butter & Parmesan

  • 2 bunches Asparagus
  • 1 Lemon
  • 4 tablespoons butter
  • Olive Oil
  • Salt & Pepper
  • 1/2 cup shredded Parmesan Cheese

Directions

  1. Rinse 2 bunches of Asparagus and break off the ends.
  2. Place asparagus in a large baking dish. Drizzle with olive oil and sprinkle lightly with salt and pepper
  3. Squeeze 1/2 of the lemon over the asparagus.  Line the top third of the asparagus with lemon slices from the other half of our lemon (one slice per serving)
  4. Tuck slices of butter under each slice of lemon
  5. Sprinkle parmesan on asparagus below the lemon slices (in the center of the asparagus)
  6. Bake at 400 degrees F for 12 minutes or until asparagus is tender

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