Whisky Beef Tenderloin with Crispy Fries
Sear beef tenderloin until golden, then finish in a buttery whisky-cream sauce. Serve with crispy oven fries for a Spanish-inspired weeknight dinner that feels fancy but takes 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 720
- Protein
- 48g
Ingredients
- 2 pieces (6 oz each) beef tenderloin steaks (filet or solomillo)
- 1 lb russet potatoes
- ¼ cup whisky (or brandy)
- ⅓ cup heavy cream
- 2 tbsp butter
- 2 cloves garlic cloves, minced
Instructions
- 1
Cut potatoes into 1/4-inch fries, pat dry, toss with oil and salt, spread on a sheet pan, and bake at 425°F for 15 minutes.
- 2
Pat beef steaks dry and season generously on both sides with salt and black pepper.
- 3
Heat 1 tbsp oil in a heavy skillet over medium-high until shimmering, about 90 seconds.
- 4
Sear steaks 90 seconds per side without moving. They should be golden brown and centers still medium-rare.
- 5
Remove steaks to a plate. Add garlic to the pan and cook 30 seconds until fragrant, then pour in whisky and scrape up browned bits.
- 6
Simmer whisky 1 minute to reduce slightly, then stir in cream and butter until melted and smooth.
- 7
Return steaks to the pan, spoon sauce over them, and cook 30 seconds to warm through.
- 8
Serve steaks with sauce and crispy fries on the side.
Tools you’ll need
- sheet pan
- heavy 12-inch skillet
- knife and cutting board
- paper towels
- wooden spoon or spatula
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
