Beef Fillet with Whisky, Cream and Grain Mustard Sauce

For a luxurious dinner party dish try Juliet Lawrence's recipe for steak served with a richly tipsy creamy sauce
Beef Fillet with Whisky, Cream and Grain Mustard Sauce
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 1 tbsp vegetable oil
  • 6 shallots, finely chopped
  • 300 ml whiskey
  • 4 tbsp wholegrain mustard
  • 2 tsp brown sugar
  • 900 ml double cream
  • black pepper
  • 4 fillet steaks, (225g each)


1. Heat the oil in a heavy-based frying pan. Add the shallots and fry, stirring often, until golden brown.

2. Add the whisky, bring to the boil and cook briskly until reduced by two-thirds. Add the grain mustard, brown sugar and double cream.

3. Simmer the whisky sauce until thick enough to coat the back of a spoon. Season with salt and freshly ground pepper. Set aside until required.

4. Preheat the oven to 220ºC/gas 7.

5. Heat a heavy-based frying pan until very hot. Add the steak fillets and brown thoroughly on both sides.

6. Transfer the steak to a roasting tray and roast in the oven until cooked to taste. Allow 4 minutes for rare, 10 minutes for medium and 15 to 20 minutes for medium to well done. Once the steak is cooked to taste, set it aside to rest while keeping warm.

7. Meanwhile, gently reheat the whisky sauce.

8. Serve the steak with the hot whisky sauce.

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