I haven’t posted for a couple days as it was my sisters 25th birthday, so I was busy cooking and baking up a storm. I made several dishes some I have already posted and some I haven’t, so I will be posting these over the next few days. Today, I am posting a recipezaars, member recipe, as I am tired after the late night and all the cooking. I do not want to do lots of typing today or having to think what to say. I made this recipe a few nights ago and it was really good. If you want to read all the reviews on this recipe click here.

Ingredients

4 Aberdeen Angus steaks (I used Argentinian steak fillet)
4 Tablespoons Scotch whiskey
10 Ounces heavy whipping cream
5 Ounces beef stock
4 Ounces sliced mushrooms
1 Teaspoon coarse grain mustard
salt and pepper
1 Ounce butter

Method

1. Pan fry the steaks and keep them warm.

2. Add the whisky to the pan and carefully set it alight.

3. Add the cream, stock and mushrooms and bring to a boil. (I cooked my mushrooms in a separate pan, as I prefer them browned, then added them.)

4. Reduce heat and simmer gently until the sauce has reduced by half, stirring from time to time.

I served mine with potato crisps sprinkled with rosemary and garlic. I also served asparagus wrapped in bacon, really yummy and easy to do.

I cook a couple of cloves of garlic in a pan with some olive oil, I wrap 5 asparagus with one piece of bacon, repeating for as many as you want to make. Place in a shallow baking dish drizzle garlic and olive oil over and bake in 180c oven until bacon is cooked and asparagus tender, about 10 Min’s

All photo’s taken by me unless otherwise stated.