Prep 10 mins
Cook 10 mins
This recipe comes from the Witchery restaurant in Edinburgh. A good one for impressing your guests.
- 4 rib eye steaks
- 1 ounce butter
- 1 shallot, chopped
- 4 tablespoons Scotch whisky
- 1 teaspoon coarse grain mustard
- 2⁄3 cup beef broth
- 4 ounces sliced mushrooms
- 1 cup heavy cream
- 2 tablespoons fresh parsley, chopped
- salt and pepper, to taste
- Pan fry the steaks to desired 'doneness' and keep warm.
- In a separate pan, melt the butter. Sauté the chopped shallot until soft.
- Add the whisky to the pan and carefully set it alight.
- When the flame goes out add the grain mustard, broth and mushrooms.
- Add the cream and bring to the boil. Simmer gently until the sauce has reduced by half, stirring from time to time.
- Add the chopped parsley just before serving.
- Season well. Pour over steaks to serve.
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!
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.
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