What's on the Grill #245: Fillets with Mushroom & Whiskey Sauce

While we were in England, I spent some time in a bookstore perusing but what else, cookbooks.  As my eyes worked their way across the shelves, I immediately zeroed in on a book title containing two words that strike within me a Pavlovian response: grill and pub.  

Those words were not the only thing that caught my eye and stimulated drool.  As I flipped through the pages, I found photo after photo of dark rustic food settings.  The imagery was amazing.  I loved it.  Then came the recipes.  It's pub food, but not pub food.  Straightforward, but different….at least to me.  It goes without saying, I snagged a copy.

The book was Grillhouse, Gastropub at Home by Ross Dobson.  I had one hand on the book and one hand on my wallet as I charged the cashier.  Sold.

As I walked out of the bookstore, I was fairly giddy.  Obviously.  However, one question alluded me.  Just who was Ross Dobson?  Surprisingly enough, Ross is from Australia.  England and Australia are inextricably linked.  For that matter, so is APP to New Zealand, thanks to the Crafternoon crew.  Long story short, although in England, the fact Ross is an Aussie didn't throw me.  It enthralled me.  Australia & New Zealand are simply amazing.  Case in point, checkout Helen's great blog, Grab Your Fork and follow any of the Crafternoon guys on Twitter or Instagram.

Ross has two restaurants and a handful of books under his belt.  I can guarantee after flipping through the pages of Grillhouse, I will soon be buying his barbecue book, Fired Up, too.

So, after all of this undulation…what do I grill.  Steak, of course.

Fillet Steaks with Mushroom & Whiskey Sauce (Or as Zoë says, the best sauce she has ever had)
Rather adapted from Ross Dobson's Grillhouse

Steaks
sea salt
ground black pepper
3 cloves garlic
1 t dijon mustard
2 T butter
1 T olive oil

Mushroom & Whiskey Sauce

3 1/2 T butter
4 shallots, thinly sliced
1 cup mushrooms, thinly sliced
1 beef bullion cube
1 1/4 oz whiskey
1/3 cup whipping cream
2 t lemon juice
1 T flat leaf parsley

Season the steak with salt and pepper and let stand at room temperature for up to an hour.

For the mushroom and whiskey sauce, heat a medium size frying pan and melt the butter. 

Add the shallots and cook for 2-3 minutes or until softened.  Add the mushrooms and cook for an additional 5 minutes, stirring often.  Break up the bullion cube and sprinkle over the pan.  Stir.  Add the whiskey and cook for a minute, then add 1/2 cup of water and boil for another minute.  Stir in the cream, lemon juice and parsley and bring to a boil.  Cook for 2-3 minutes until thickened.  Add a little salt and pepper to season and then set aside.

Now, Ross calls for grilling up a bread slice to add to the steak.  I totally omitted his step, even though I loved it.  Instead, I added the garlic mustard butter mixture as a baste to the steak.

To do so, place the garlic, mustard and butter in a small sauce pan. Cook over low heat until the butter melts.  Turn the heat down to low.

Preheat the grill to direct high.  

Oil the grates, then add the fillets to the grill.

Grill about 3-4 minutes and baste with the garlic butter mixture.  Flip.

Baste some more and grill another 3-4 minutes, or until the internal temperature registers about 125 degrees.  Remove and let rest for approximately 5 minutes.

Plate the steaks and top with the mushroom & whiskey sauce.  Serve.

As I mentioned before, wow.  Simple, straightforward and as Zoë said, simply the best.