Hereford House Whiskey Steak

2 tablespoons vegetable oil
4 (6-ounce) filet mignons
4 ounces (1/2 cup) whiskey
1 teaspoon minced shallots
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon cracked black pepper
4 ounces (1/2 cup) beef stock
2 ounces (1/4 cup) heavy cream
1/2 teaspoon Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon salted butter
Salt

Preheat the oven to 250 degrees F.
Heat oil in a large skillet over high heat. Place all 4 filets in the
skillet and cook until your desired degree of doneness, turning once; the
filets should have a dark brown, well-seared exterior. If the filets are
well-seared but not cooked to your desired degree of doneness, then
transfer the filets to the oven and cook until desired degree of doneness.
In the same skillet the filets were browned in, add the whiskey, shallots,
thyme and cracked pepper; be careful as the whiskey will flame for 30 to
60 seconds. Reduce by half over high heat. Add the beef stock, heavy
cream, Dijon mustard, and Worcestershire sauce and reduce by half. Remove
from the heat and add butter, mixing well to incorporate. Season with
salt, to taste. Ladle the sauce over the steak, and serve.

Hereford House is in KCMO



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