Filet Mignon with Whiskey Sauce
2- 5 oz filet mignon medallions
1 oz olive oil
½ oz shallots
½ oz cracked peppercorn
½ oz whiskey
4 oz heavy cream
½ tsp kosher salt
Heat olive oil in skillet pan, sear filet mignon medallions on each side for 3-4 minutes. Remove medallions from pan to rest. In same pan, add shallots and cook until translucent. Add cracked peppercorn. Deglaze the pan with whiskey. Add heavy cream, kosher salt; reduce on medium to high heat for 4 minutes until sauce has thickened.
Buttery Chive Mashed Potatoes
3 large Idaho potatoes
3 oz softened butter
3 oz whole milk
1 tbsp chives
¼ tsp kosher salt
¼ tsp white pepper
Peel potatoes & dice into large cubes. Boil for 7-8 minutes. Strain potatoes. Put into a large mixing bowl. Add milk, butter, salt & pepper, chopped chives, and whip together.
Classic Vodka Martini
3 oz vodka (we’ll be using Grey Goose!)
½ oz dry vermouth
Olives (blue cheese stuffed are the BEST!)
Fill a martini shaker full of ice. Add vodka and vermouth; cover and shake vigorously until condensation forms on the outside of the shaker. Strain into a chilled martini glass. Garnish with olives. Cheers!
