Directions
Ah, the fillet, my love! Fillet of beef is the finest cut of beef and must be treated with respect. Every time I cook the fillet of beef I get excited, it is as if it were a date with a beautiful girl.
And like a pretty lady, the fillet also deserves a royal treatment: it requires fast cooking at a high temperature to ensure that the meat is caramelized on the outside, but with the juices well sealed inside.
But it also deserves a sauce to the height and so here is the recipe for a sauce with mushrooms and whiskey, a magical combination that enhances the flavor of the meat. Off with the recipe!
Ingredients for grilled beef tenderloin with mushroom and whiskey sauce
For the meat
- 2 beef fillets
- salt
- black pepper to be ground at the moment
- 1 clove of garlic
- 1 tablespoon of Dijon mustard
- 30 grams of butter
- olive oil
For the mushroom and whiskey sauce
- 3 tablespoons of butter
- 4 shallots, thinly sliced
- 1 cup thinly sliced mushrooms
- 1 tablespoon of gorgonzola
- 1/4 glass of whiskey
- 200 grams of liquid cream
- lemon juice
- parsley
How to make the grilled fillet of beef with mushroom and whiskey sauce
Season the meat with salt and pepper and let it rest at room temperature for at least an hour.
For the mushroom and whiskey sauce, heat a medium skillet and melt the butter.
Add the sliced shallots and stew for 2-3 minutes, the shallots must become transparent. Add the mushrooms and cook for another 5 minutes, stirring often. Stir. At this point, blend with the whiskey, cook for a minute, then add a glass of water and continue for another minute. Add the liquid cream, the juice of one lemon, the parsley, the gorgonzola and bring to a boil. Cook for 3 minutes or until the sauce is pretty thick. Season with salt and pepper and set aside.
Now it’s time to prepare the sauce for the meat, with which you will brush the fillets during cooking. In a small pan put the butter, mustard and garlic. Cook over low heat until the butter melts. Keep warm.
The secret to cooking beef tenderloin on the grill
Heat the grill over direct heat. Cooking fillet on the grill is an art, never overcook it, it would ruin one of the best cuts of meat. Oil the grill and put the fillets to cook. Grill them for 3-4 minutes on each side and continue to brush the fillets with the sauce. Turn the fillets and cook for another 3-4 minutes, continuing to massage with the brush. Remove the fillets from the grill and let them rest for 5 minutes.
At this point, impact and sprinkle the fillets with the mushroom and whiskey sauce.
Which wine goes well with the grilled beef fillet with mushroom and whiskey sauce?
This noble grilled fillet deserves a powerful wine, with a statuesque body, with thundering tannins and abundant alcohol. Freshness is another point to consider. The choice is Amarone which is a combination of power and style, from the Sant’Alda winery, a splendid red with a tenacious character and a crystalline organic soul.
If you prefer to combine a cocktail, the strong flavor of the Whiskey Sour is ideal.
