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Wagyu Filet w Whiskey Cream Sauce

Wagyu Filet Mignon with Whiskey Cream Sauce

  • Author: Chef Robyn Quist
  • Total Time: 20 min
  • Yield: 2 1x


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.



For the Steaks:

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


  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.


Wagyu Filets are delicious served with the following recipe for Asparagus with Lemon, Butter & Parmesan (see recipe below/attached).

  • Prep Time: 5 min
  • Cook Time: 15 min

Keywords: wagyu beef, wagyu filets

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