4 beef tenderloin steaks 4 Tablespoons unsalted butter 2 Tablespoons chopped shallots 1/4 lb. mushrooms, sliced 1 cup cream 1/2 cup Irish whiskey Salt Fresh ground pepper Parsley, chopped for garnish
Melt the butter in a large heavy skillet over medium-high heat. Sprinkle steaks with salt and pepper. Add steaks to skillet and brown quickly on both sides. Remove to a plate, tent with foil to keep warm. Add whiskey to the pan and scrape up browned bits. Add shallots and mushrooms and saute until just browned then add cream. Reduce heat to low and let simmer until sauce thickens. Pour sauce over steaks to serve and top with a little chopped parsley.
To test steaks for doneness, press on them while they are cooking. They will become more firm as they cook. The steaks should be cooked medium-rare.