Ingredients
4 (200 g) Aberdeen Angus steaks or sirloin steaks
25g Butter
4 Tablespoons Scotch whiskey
250ml Double cream
250ml Beef stock
150g Cleaned sliced fresh mushrooms
1-2 Teaspoon coarse grain mustard
Salt
Fresh ground black pepper
Method
1. Season steaks with salt and pepper. Pan fry the steaks in the butter, to personal taste, and keep them warm.
2. Add the Whiskey to the pan and carefully set it alight.
3. Then add the cream, stock and mushrooms (I prefer to brown my mushrooms separately in little butter before adding.), bring to a boil, reducing the heat to a gentle simmer.
4. Simmer gently until the sauce has reduced by half, stirring from time to time.
5. Add the mustard, stirring well and season to taste.
Serve the steaks with the sauce poured over the top.
All photos taken by me unless otherwise stated.