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.
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.
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!
Absolutely scrumptious! I used fillet steak, added the mustard with the cream etc (doesnt say when too in recipe)
Very nice. Next time I'll deepen the flavour with some better whiskey, and aim for a slightly thicker sauce. The dish was quite handy for timimg; once fried the steaks keep well for quite a long time in the sauce.
One word: Excellent! Be forewarned about flaming the Scotch -- STAND BACK -- I didn't expect such a LARGE flame-up.
Truly mouth-watering steaks. I used homemade beef broth, just to keep the sodium down. We ate at the Witchery during a trip to Edinburgh many years ago. Thanks for the memories. And for the fabulous recipe!
Fabulous recipe! I always fancied going to the Witchery, but it's MUCH too pricey for my budget. This one definitely goes into my "Dinner Party" book and it will be served the next time we have guests.
This dish is absolutely delicious. We followed the recipe but used nice filets. It shocked the kids when we lit the pan on fire (it was quite spectacular), but the house is still standing and we had the most wonderful meal. The mushrooms pulled in the flavor of the sauce, which was incredibly creamy...a great combination. I'd love to visit the Witchery, but in the meantime, I'm quite happy to pretend at home with this meal. Thanks for posting this!
This is a fabulous special occasion dish. I have made it three times, and I use filet mignons with great success. I do cook my mushrooms first and then add them back into the sauce as it helps get rid of some of the liquid the mushrooms release. I have been using this recipe from the Rampant Scotland website - didn't realize it was posted here - so glad you added it to the Zaar collection as it is spectacular.