Beef with Whisky Mushroom Cream Sauce
2 lb (1 kg) beef tenderloin, cut into four 8 oz (250 g) steaks
½ cup (125 ml) quick-cooking steel-cut oats
2 tbsp (30 ml) grapeseed oil, divided
¼ tsp (1 ml) dried thyme
1 pinch each garlic powder, onion powder and paprika
salt and pepper, to taste
3 tbsp (45 ml) unsalted butter, divided
8 oz (250 g) mixed mushrooms, chopped or sliced into bite-sized pieces
1 sprig fresh thyme
3 tbsp (45 ml) whisky
¼ cup (60 ml) beef stock
3 tbsp (45 ml) whipping cream
8 cups (2 L) roughly chopped mixed cooked greens, such as spinach, kale and Swiss chard mashed potatoes, for serving
- Preheat oven to 350 F (180 C). Remove beef tenderloins from refrigerator and let sit at room temperature for 30 minutes while preparing oat topping.
- On a baking sheet, toss together oats, 1 tbsp (15 ml) oil, dried thyme, garlic powder, onion powder, paprika and a pinch of salt. Bake, mixing occasionally, until oats are toasted and mixture is fragrant, about 8 to 10 minutes. Set aside to cool. Increase oven temperature to 400 F (200 C).
- Heat remaining 1 tbsp (15 ml) oil in a large ovenproof skillet or frying pan over medium-high heat. Generously season beef tenderloins with salt and pepper. When oil is shimmering, add steaks and sear on each side, about 2 minutes per side. Transfer skillet to oven and roast until meat registers 120 F to 125 F (49 C to 52 C) on a meat thermometer, about 8 to 12 minutes. Remove from oven, transfer to a cutting board and let rest for 10 minutes.
- To make Whisky Mushroom Cream Sauce, place skillet back over medium-high heat and add 2 tbsp (30 ml) butter. Once butter stops foaming, add mushrooms, thyme and a pinch of salt, and sauté until mushrooms start to brown, about 5 minutes. Deglaze pan with whisky and reduce to 1 tbsp (15 ml). Stir in stock and cream and simmer until sauce has thickened slightly, about 4 minutes. Remove skillet from heat and season sauce with salt to taste. Discard thyme sprig.
- Melt remaining 1 tbsp (15 ml) butter in a frying pan over medium-high heat. Add mixed greens, water and a pinch of salt. Sauté until wilted and liquid has evaporated, about 4 minutes. Remove from heat and season with salt and pepper to taste.
- To serve, arrange a dollop of mashed potatoes and mixed greens on each serving plate. Top with tenderloin and sprinkle some oat topping over steak. Drizzle Whisky Mushroom Cream Sauce around plate and serve.