Tenderloin steak with whiskey sauce

Components

• 4 slices of filet mignon
• One-quarter cup of diced onion
• 2 tablespoons of whisky
• 1/2 cup of fresh cream from milk
• A small amount of olive oil for frying
• Add salt and ground pepper gradually to achieve the desired flavor.

Setup phase

1. Season the fillets with salt and pepper. Heat a large, preferably non-stick skillet over high heat. Once hot, add a drizzle of olive oil. Cook 2 scallops at a time, letting them sear for 1 minute without moving them. Flip and cook for another minute or until they turn golden.

1. Take out the fillets and keep them in a warm spot. Repeat this process with the rest of the fillets.
2. Take the frying pan (where the scalpels turned golden) off the heat, pour in the whiskey slowly, and use a wooden spoon to scrape the bottom, savoring the flavors left by the meat.
3. Place the skillet back on the heat, add the chopped onions and cream, and let it boil for one minute. Take it off the heat and serve immediately with the meat.