Name: Peppered fillet steaks with creamy bourbon sauce
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 4 125g beef fillet steaks; 2 teaspoon cracked black pepper; 2 tablespoon olive oil; 6 (150g) shallots, thinly sliced; 1 clove garlic, crushed; 1/3 cup (80ml) bourbon; 1/4 cup (60ml) beef stock; 2 teaspoon dijon mustard; 1 1/4 cup (310ml) pouring cream

Ingredients

4 125g beef fillet steaks

2 teaspoon cracked black pepper

2 tablespoon olive oil

6 (150g) shallots, thinly sliced

1 clove garlic, crushed

1/3 cup (80ml) bourbon

1/4 cup (60ml) beef stock

2 teaspoon dijon mustard

1 1/4 cup (310ml) pouring cream

Method

1.Rub beef both sides with pepper. Heat half the oil in large frying pan and cook beef on both sides until cooked as desired. Remove from pan and cover to keep warm.

2.Heat remaining oil in same pan. Cook shallot and garlic, stirring, until shallot softens. Add bourbon. Stir until mixture simmers and starts to thicken. Stir in remaining ingredients, then bring to the boil. Reduce heat and simmer, uncovered, about 5 minutes or until sauce thickens slightly.

3.Place beef on serving plates, drizzle with sauce.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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