Steak Balmoral

Mille® 's Note:

The "Witchery" restaurant in Edinburgh is located in a building where the "Old Hell Fire Club" used to hold their meetings. The restaurant serves Steak Balmoral, made with a whisky sauce. Here's the recipe.

• Total Time: 36 mins
• Prep Time: 1 mins
• Cook Time: 35 mins

Ingredients:

Serves: 4

Yield: 4.0 Yummy, ...

• 4 aberdeen angus steaks
• 4 tablespoons Scotch whisky
• 10 ounces heavy whipping cream
• 5 ounces beef stock
• 4 ounces sliced mushrooms
• 1 teaspoon coarse grain mustard
• salt and pepper
• 1 ounce butter

Directions:

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

Reviews

[JustJanS]

If you want to splurge on the cals and treat your steak to a wonderful sauce, then this is the recipe for you. I could go on all night, but 'nuff said! I must tell you though, that I cooked the mushrooms in a big pan alongside the steak, because I like my mushrooms well done, and I used light cream which worked just fine.

[Cathy Willey]

HOLY COW. This was wonderful stuff. Hubby and I both loved it - and a guest who came over before we were quite done eating it sniffed and asked "What is that wonderful smell?" (Plus, I made hubby light it, and he stood there entranced by the beautiful flames flickering over the surface of the pan...) Two thumbs (and one nose) up.

[Highland Lass]

After seven tries to light the whiskey it evaporated on me. What a waste of good Scotch. I was anticipating this huge whiskey explosion and was timidly trying to light the stuff. Then I had to have a dram myself which steadied my nerves; poured more in the pan and it lit the first time! The only thing I did differently was BBQ the steaks in the freezing cold with snow all about. Absolutely wonderful recipe. I think next time I'll ditch the steaks and just make a huge pot o' sauce and pretend it's soup!