John Myers
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Angus Fillet Steak with Whiskey Sauce
The perfect angus fillet steak with whiskey sauce recipe with a picture and simple step-by-step instructions.
For the sauce
- Sea salt from the mill
- Pepper from the grinder
- 1 tbsp Butter
- 1 tsp Tomato paste concentrated three times
- 0,5 Pc. Fresh onion
- 1 Pc. Clove of garlic
- 1 tsp Rosemary chopped, fresh
- 1 tsp Sugar
- 3 shot Whiskey
- Celery salt
- 150 ml Cream
“Gerichte-Geschichte”
- The whiskey sauce for steak is very popular in the English and Scandinavian countries and is offered in all steak houses. Here is the recipe for our in-house sauce.
preparation
- Finely chop the onion, garlic and rosemary.
The whiskey sauce
- Heat the butter, toast it lightly with the tomato paste.
- Gradually add the onion and garlic and roast with them.
- Mix in the rosemary and deglaze with 1-2 shots of whiskey.
- Now slowly cook the onion until soft and reduce the sauce. Scatter some sugar and celery salt.
- Pass the whole thing through a sieve.
- Pour in the cream and bring to the boil.
- Finally, season with salt and whiskey.
Tip for whiskey sauce
- The taste of the sauce depends on the quality of the whiskey. If this is added early, the sauce becomes milder and the alcohol is cooked off. If you want a stronger sauce, add the whiskey at the end of the sauce.
The steak
- Sear the fillet steaks a 200 grams on both sides for 2 minutes each (rare).
- Then in the oven at about 200 degrees – packed in tinfoil – fry for another 2-5 minutes, depending on whether the steak should be medium rare, medium or well-donated.
- Season to taste with freshly ground salt and pepper.
alternative
- Alternatively, the steak can be grilled. For the special taste, I recommend smoking the steak at a low temperature for 15 minutes beforehand.
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