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!