This summer, we’ve been chipping away at our stash of burger seasonings, rubs, and exotic salts. Even stored the whole unsightly lot on a tiered stand on the counter keeping them in plain view to encourage use. There’s still much left, so we’re hoping to keep on grilling.
Added to the Williams-Sonoma seasoning and organic Hawaiian seafood and steak salts are two wee airplane bottles of cognac and whiskey. Had them forever and they’re perfect for a rich pan sauce.
Courtesy Chef Darren McGrady
- 4 beef tenderloin steaks, mid-cut (about 6 oz./170g)
- 1/4 cup (60mL) olive oil, divided
- 1 onion, finely chopped
- 1 clove garlic, minced
- 3 oz. (85g) cremini mushrooms, sliced
- 2 Tbsp. (30mL) whisky
- 1 cup (250mL) heavy cream
- 1/2 chicken bouillon cube (Knorr suggested) dissolved in 1 cup (250mL) boiling water
- 1/4 tsp. (1mL) Marmite (optional)
- 1 Tbsp. (15mL) finely chopped parsley
Season the tenderloins with salt and pepper. Heat 2 Tbsp. (30mL) olive oil in a skillet until hot and sear tenderloins, about 3-4 minutes on each side. Remove from skillet onto a plate, cover and keep in a warm place.
In a sauté pan, add remaining olive oil and place over a low heat. Add onion and cook until soften. Add garlic and saute 1-2 minutes. Add mushrooms and saute until mushrooms have softened and water from mushrooms evaporates. Stir in the whisky, cream, chicken broth and Marmite (if using) and increase heat to reduce liquid.
When you have a nice consistency, remove sauce from the heat and adjust seasoning. Add juices from tenderloins and chopped parsley and serve over steaks with additional chopped parsley to garnish.