Medallions of Beef with Whiskey

Serves 4

Ingredients:

4 Beef Fillets (Approx. 1/2-lbs.)
2 Tbs. Butter
1 Clove Garlic; Diced
1 tsp. Shallots; Finely Diced
1/2 cup Mushrooms; Chopped
1 tsp. Honey
1/2 tsp. Wholegrain Mustard
2 Tbs. Whiskey
(Non-Alcohol substitute: 1 tsp Whiskey Extract & Water)
3/4 cup Beef Stock
3/4 cup Heavy Cream
Pepper; Freshly Ground

Sauté steaks in butter to desired degree of doneness. (Approximately 4-minutes total for rare.) Remove and keep warm. Sweat off the shallots, garlic and mushrooms, approximately 5-8 minutes. Add honey and mustard. Add the whiskey and flame. When flame dies out, add the stock and reduce by half, approximately 8-10 minutes. Add the cream and reduce slightly further. Adjust seasonings. To serve, slice fillets and pour sauce over the top.

Kitchen Staff Tip: For the inexperienced cook "reduced" means to boil away excess liquids. This process greatly intensifies the flavor of your cooking. You must moderately boil a sauce to reduce it. Make sure you note the quantity in your sauce pan and then boil away the liquids. Do not cover the pan as this simply adds more water by condensing the steam.

Recommended Whiskey: A good Irish Whiskey will produce a smooth and sultry sauce. Try Bushmill or Jameson brands in this dish.