Cooking with Whiskey: Beef Tenderloin in Whiskey Sauce

Cooking with wine is common knowledge. Doing the same with whiskey sounds more special, doesn't it? Perfect for World Whiskey Day, we have put together a delicious recipe for you to cook at home. The recipe is for four people, and you can find the ingredients in retail – except for the whiskey and the matching wine. You'd better get these directly from us at Wyhus Ryf in Wabern or conveniently from our online shop!

You can, of course, find really good whiskey in our assortment.

Only the best cut of beef goes with good whiskey. A beef fillet is tender even when only lightly seared and tastes excellent. Refined with a creamy whiskey sauce, this dish is a true delight and will enchant many a guest.

Ingredients:

1 shallot

500 grams beef fillets

1 tbsp butter for frying

1 tbsp hot mustard

50ml whiskey

1 tbsp butter

200ml veal stock

2 tbsp ketchup

1 tbsp Worcestershire sauce

3/4 tsp Tabasco

150ml cream

Preparation:

Preheat the oven to 80 °C top/bottom heat. Warm a gratin dish in it. Peel the shallot and chop it finely.

Season the beef fillet all around with salt and pepper. Melt butter in a pan. Sear the meat for approx. 5 minutes on all sides. Then rub the fillet with mustard and turn it again in the pan. Remove it and place it directly into the gratin dish. Now you can relax and let the beef fillet cook in the oven at 80°C for approx. 1 ½ to 1 ¾ hours. Then deglaze the roasting juices with whiskey and strain them through a sieve.

Melt 1 tbsp butter in the pan and sauté the shallot in it. Deglaze the shallot with the dissolved roasting juices and veal stock. Add ketchup, Worcestershire sauce, and Tabasco and reduce the liquid to just under 75 ml.

Whip the cream until semi-stiff. Stir the cream into the gently simmering sauce before serving. If desired, you can now season the fine sauce to taste.

Slice the beef fillet and arrange it beautifully on the plates. You can cleverly distribute the sauce around it.

If you want to take it a bit easier: The reduction for the sauce can be prepared the evening before. After searing, simply add the deglazed roasting juices with whiskey.
You can also just sear the beef fillet for 3 - 4 minutes, after which it will need approx. 2 ½ to 3 hours to finish cooking at 80 °C.

There are many possibilities for side dishes. But what is certainly more important than the side dish is a good bottle of wine.

We recommend the following three wines