Total Time
20mins
Prep 10 mins
Cook 10 mins

This recipe comes from the Witchery restaurant in Edinburgh. A good one for impressing your guests.

Ingredients Nutrition

Directions

  1. Pan fry the steaks to desired 'doneness' and keep warm.
  2. In a separate pan, melt the butter. Sauté the chopped shallot until soft.
  3. Add the whisky to the pan and carefully set it alight.
  4. When the flame goes out add the grain mustard, broth and mushrooms.
  5. Add the cream and bring to the boil. Simmer gently until the sauce has reduced by half, stirring from time to time.
  6. Add the chopped parsley just before serving.
  7. Season well. Pour over steaks to serve.

Reviews

(4)
Most Helpful

Delicious! This is the kind of food my husband loves, so I know I'll be making this again. Rich, meaty flavor. I used mushrooms from a local farm, which were fabulous. My husband's favorite spirit is Scotch whiskey, so I usually have it on hand; it adds so much flavor to the dish. Next time I'll post a photo. Thanks for the recipe!

Velouria September 06, 2007

This was really good. Just be careful when you light the alcohol. The flame from mine shot up 3 feet in the air! Very yummy though.

Jacklyn Modery June 25, 2007

WOW! That is all I need to say, my family LOVED this, the sauce was to die for. The recipe caught my eye, because we went to the Witchery on our Honeymoon, so I had to make this. I am SO very glad I did. My husband wants this again, and THAT is saying a lot. A new favorite joins the family. Made exactly as posted and have no plans to change a thing. Thank you so much for posting. ZWT3

Thymestudio June 02, 2007

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