Got any recipes for a whiskey peppercorn sauce to go with filet mignon?

Long ago at The Hungry Hunter restaurant, they had a fantastic whiskey peppercorn sauce that went with some filet mignon medallions. Any suggestions?

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Permalink Reply by Tony Pinto on March 26, 2010 at 7:02pm

Outstanding! Would love to see a photo or two as well. You can upload it here or in the Photo section (or both!). Thanks for reporting back, Mike.

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Permalink Reply by Kirk Leins on March 27, 2010 at 12:17am

That's great to hear Mike. You know who would be very proud :)

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Permalink Reply by Mike Brandt on April 11, 2010 at 10:08am

I took a sample to work and 3 of 5 folks said it was delicious but too salty. Someone said peel and quarter a russet ...and put in the the sauce before adding the cream.....that the potato will absorb some of the salt. Then take it out before adding the cream....said it was an old-time technique. Any thoughts? TIA!

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Permalink Reply by Kirk Leins on April 11, 2010 at 10:24am

Could work. It's also a technique used to reduce the "burned" taste in anything that's been scorched.

Your problem is that several of the ingredients in the sauce are pretty high in sodium. Aside from substituting them, or adding more cream, you don't have a lot of options if you're looking to recreate the sauce. Ya see why they say restaurant eating isn't healthy?

Try the potato trick and let me know if that helps.

K

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Permalink Reply by Mike Brandt on April 13, 2010 at 4:47am

Two things I did brought the saltiness down. First I changed the brand of Aus Jus mix packets from McCormicks (13% sodium) to Krogers Brand (11%)......a 15% reduction. Also, as I was reducing the Aus Jus chicken stock, I dropped in a peeled and quartered potato into the pot.......reduced for 1/2 the time....covered the pot and continued until potato started to get soft. Removed potato. Added another 1/4 cup of port and then added the cream. Reduced. PERFECT! Saltiness is right where I want it!

Two points....occasionally stir reduction so that potato doesn't stick. and try it with a flat iron steak....absolutely wonderful! No more flank steak for me!

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Permalink Reply by Kirk Leins on April 13, 2010 at 11:09am

There ya go. Both moves make perfect sense, so it's no wonder they worked. Good job! And yes, I love the flat iron steak. Actually, I just made them on Easter. Marinated in XVOO, lemon zest, garlic and rosemary, and then grilled to perfection. Awesome!