Whiskey Cream Filet Mignon

Nicolas V., California

1/3 cup Soy Vay Veri Veri Teriyaki Marinade
2 medium filet mignon steaks
2 shallots, chopped
1 tablespoon butter
1/2 cup shittake mushrooms, sliced
1/4 cup scotch whiskey
1/2 cup cream

Clean and trim the steaks and marinate them in the Soy Vay Veri Veri Teriyaki for 20 minutes. Reserve the marinade. Grill, broil, or fry them (in a nonstick pan with a teaspoon of vegetable oil) until desired doneness allowing the sauce to caramelize on the surface of the meat. Set aside. Over medium high heat, saute the shallots in the butter for about 2 minutes. Add the mushrooms and saute until they just soften. Add the whiskey and reduce. Mix the reserved marinade with cream and add that to the mushroom shallot mixture. Cook until the sauce thickens and the bubbles are large. Add any juice from the meat. Place the sauce on a warm plate. Place the filet on top and garnish with a shittake mushroom. Serves 2.

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