Whiskey-Seared Beef Tenderloin Steaks

No trip to a distillery would be complete without a whiskey-influenced recipe! Plum makes use of Asylum Distillery's "Fifth State" whiskey in this delicious seared tenderloin dish, which is great as an appetizer or as a part of a meal!

By | September 06, 2017

Ingredients

  • 2 beef tenderloin steaks
  • 3 tablespoons garlic, chopped
  • 3 tablespoons shallots, chopped
  • 2 tablespoons mustard
  • 1/2 cup Asylum Distillery "Fifth State" whiskey
  • 1 stick butter
  • 6 tablespoons olive oil

Preparation

Heat 4 tablespoons of olive oil over high heat and sear each side of the tenderloin steaks, about 2 minutes on each side. Remove steaks from heat.

Reduce pan to medium heat and add garlic and shallots. Cook for 3 minutes then add mustard and whiskey. Stir pan’s contents until reduced by half. Add butter and continue cooking until pan’s contents have become a gravy. Return tenderloin steaks to the pan and cook for 2-3 more minutes on each side, pouring gravy over them throughout.

Remove steaks from pan and chop them. Drizzle with remaining olive oil and serve. Goes great with toasted baguette slices, a side salad, or just a glass of Asylum Distillery’s whiskey!

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Ingredients

  • 2 beef tenderloin steaks
  • 3 tablespoons garlic, chopped
  • 3 tablespoons shallots, chopped
  • 2 tablespoons mustard
  • 1/2 cup Asylum Distillery "Fifth State" whiskey
  • 1 stick butter
  • 6 tablespoons olive oil
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