Fillet of Beef with Whisky & Grain Mustard Cream Sauce

Steak in Whisky Cream Sauce Ingredients (to serve 8)

Fillet of Beef
1 tablesp. olive oil & a knob of butter
4-6 banana shallots
6 tablesp. whole grain mustard
20g brown sugar
Approx 600 ml double cream

1. First make the cream sauce:  Heat the butter and oil in a heavy based frying pan and add the shallots, stirring occasionally until just lightly golden.

2.  Add the whisky, bring to the boil and cook briskly until reduced to about two-thirds.

3.  Add in the grain mustard, brown sugar and double cream. Simmer the whisky sauce until thick enough to coat the back of a spoon.  Season with salt and pepper and set aside until required.

4.  Drizzle a little olive oil over the fillet of beef and season with salt and pepper.  Roast in a pre-heated oven at 200 degrees C for approximately 25 minutes.  The fillets needs to reach a temperature of 63-65 degrees C for medium rare, 70 degrees for med and approx 75-77 degrees C for well done (I used a probe to check).  Leave to rest for approximately 10 mins and then slice into thick steaks.

5.  Reheat the cream sauce and drizzle over and/or around the steaks.

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