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Ingredients
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Beef
Whiskey-Peppercorn Sauce
Method
Beef
Bring to temperature
Remove the 8 oz. filet from the refrigerator 30–45 minutes before cooking so it comes toward room temperature. Pat dry thoroughly with paper towels.
Season
Season all sides of the filet evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Press seasoning lightly so it adheres.
Sear and finish
Heat a heavy skillet (cast-iron recommended) over medium-high heat until very hot. Add 1 tablespoon neutral oil and swirl to coat. When oil is shimmering and just beginning to smoke, add the filet and sear without moving for 2–3 minutes until a deep brown crust forms. Flip and add 1 tablespoon unsalted butter to the pan. Tilt the pan and spoon the foaming butter over the meat for 1–2 minutes. For medium-rare (recommended), continue cooking in the pan or transfer to a 375°F (190°C) oven for 4–6 minutes until an instant-read thermometer registers 125–128°F (52–53°C). Adjust time for desired doneness: rare 120°F, medium 135°F. Remove filet to a cutting board, tent loosely with foil and rest for 5–10 minutes before serving.
Whiskey-Peppercorn Sauce
Prepare pan after searing
While the steak rests, leave the skillet with the fond (browned bits). If there is more than about 1 tablespoon of fat, spoon off excess leaving approximately 1 tablespoon. Place skillet over medium heat.
Sauté aromatics and peppercorns
Add 1 tablespoon unsalted butter to the pan. When melted, add 1 tablespoon minced shallot and sauté 30–45 seconds until softened but not browned. Stir in 1 tablespoon drained crushed green peppercorns and 1 teaspoon lightly crushed whole black peppercorns and cook 20–30 seconds to bloom the pepper aroma.
Flambé/deglaze with whiskey
Carefully add 60 ml whiskey to the hot pan to deglaze, tipping the pan slightly away from you. If you want to flambé, ignite briefly with a long lighter and let flame subside (optional). Allow the whiskey to reduce by about half, scraping up browned bits, roughly 1–2 minutes. If not flambéing, simmer until reduced.
Add stock and reduce
Add 120 ml beef stock and stir, scraping the fond. Simmer until reduced by about one third, approximately 3–4 minutes.
Finish with cream and seasonings
Reduce heat to low and stir in 60 ml heavy cream, 1 teaspoon Dijon mustard and 1 teaspoon Worcestershire sauce. Simmer gently for 1–2 minutes until sauce is slightly thickened and coats the back of a spoon. Taste and adjust seasoning with a pinch of salt if needed. If sauce is too thin, simmer a bit longer; if too thick, add a splash (1–2 tsp) of stock.
Strain (optional) and serve
If you prefer a smoother sauce, strain through a fine-mesh sieve into a warm container, pressing solids to extract flavor. Spoon the warm whiskey-peppercorn sauce over the rested filet or serve on the side.