["Filet Mignon With Baileys Cream Sauce | Recipes

Ingredients

Bring filets to room temperature.

On a plate combine the pepper and rosemary.

Salt both sides of filets, then press one side into pepper mixture to form a crust.

In a very hot, heavy skillet add a little olive oil and butter.

Sear filets until desired doneness is reached. (About 6 minutes on each side for large filets to reach medium rare.).

Remove to cutting board to rest for 5 to 10 minutes

For the sauce, combine broth and pepper. Reduce to half.

Add whiskey, cream and mustard; reduce to desired amount.

Remove from heat and swirl in butter. Allow to cool slightly to thicken.

Serve steaks whole or slice thinly and top with sauce.