Filet Mignon in a Whiskey-Pan Sauce with Mushrooms and Potato-Leek Squares

  • Active Time 25m
  • Total Time 2h 25m
  • Rating ****

Serves 4

Here's another beef recipe that the late James Beard wrote for Omaha Steaks a few years back. It pairs the rich beef filet with earthy tones of mushrooms and whiskey. We've matched Jim's classic with a simple yet delicious side of potatoes and leeks. The mushroom accompaniment is wonderful, but slightly high in calories, so by all means omit it if this is a concern.


  • For Potato-Leek Squares:
  • 1 1/2 pounds Yukon Gold potatoes, peeled and thinly sliced
  • 8 ounces leeks (or scallions), white part only, thinly sliced
  • 1/3 cup olive oil
  • For Mushrooms:
  • 2 tablespoons butter
  • 12 ounces mushrooms, sliced
  • 2 teaspoons all-purpose flour
  • 1 cup heavy cream, warmed
  • For Steaks:
  • 1 tablespoon butter
  • 4 filet mignons, prime or choice grade, 6 ounces each
  • 1/2 cup Scotch whisky
  • 4 tablespoons butter
  • 4 slices French bread


FOR POTATO LEEK SQUARES: Preheat the oven to 350 degrees F. Place the potatoes, leeks and olive oil in a mixing bowl and season with salt and pepper to taste. Gently toss to mix well. Transfer to a 6 x 9-inch baking dish and pat gently to form an even layer. Cover the dish with foil and bake in the oven for 1 1/2 hours or until the potatoes are tender. Let cool completely, cover with plastic wrap, and chill. When ready to serve, preheat the oven to 450 degrees F. Cut the potatoes into four even sections. Using a metal spatula, transfer the squares to a rimmed baking sheet. Bake in the oven for 30 minutes or until the tops are browned.

FOR MUSHROOMS: To prepare the mushrooms, melt the butter in a saucepan and sauté the mushrooms over medium-high heat for about 5 minutes or until lightly golden. Add the flour, season with salt and pepper to taste and stir well. Stir in the cream and keep warm.

FOR STEAKS: To prepare the steaks, melt the 1 tablespoon butter in a sauté pan or cast-iron skillet. Season the filets with salt and pepper. When the pan is hot, sear the filets over high heat for 2 1/2 - 3 minutes on each side for medium-rare, about 4 minutes on each side for medium, or to the desired doneness. Remove the steaks from the pan and just before serving, stir the whisky into the pan juices. Bring to a boil and cook for 2 minutes or until the alcohol burns off.

In a separate sauté pan, melt the 4 tablespoons of butter and sauté the bread slices over medium-high heat, turning often so the bread becomes crispy and not soggy, about 3 or 4 minutes. Transfer to a serving platter, top with the filets and arrange the mushrooms in the center. Spoon the whiskey sauce over the filets and serve with the potatoes.

NOTE: Yukon Gold are the potatoes of choice here, because they are less starchy and give this side a better, crispier texture. For the same reason, new potatoes would also work well.

WINE SUGGESTION: The finest pinot noir or French Burgundy you can afford will do this recipe justice.

Recipe reprinted by permission of Harper Collins. All rights reserved.

RecID 3350

nutrition information per serving

1126 calories; 75g total fat; 241mg cholesterol; 291mg sodium; 55g carbohydrates; 5g fiber; 44g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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