11 Reviews

This is an amazing recipe! I did not have cream but made the milk/butter substitution which I think made my sauce more runny. The sauce ran underneath the brussel sprouts which was another amazing taste! I can't wait to try this with other meats and vegetables! Thanks.

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Paka November 22, 2014

A winner!

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rosslare November 21, 2014

Originally rated on 11/9/09 - This recipe made it into my book#266453. Outstanding! It's not often when I find a recipe with so few ingredients that tastes this wonderful. The sauce is the star here and what a star it is! I had to convert the measurments and used: 2 T. butter, 1/4 C. whisky, 10 oz. heavy cream, 5 oz. beef stock (I chose to lessen the amt. here to have a thicker sauce), 4 oz. mushrooms and 1 t. coarse grain mustard. It was fun and easy to light the whisky. I'm sure that would wow guests! Fabulous recipe that is company-worthy!

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LifeIsGood December 31, 2009

This is absolutely gorgeous, yummy, fabulous, what else can I say!!! It has such few ingredients and is so easy to prepare with minimum fuss but definitely does not result in minimum taste. The flavour is outstanding and just goes so well with steak. I cooked steak fillet as we had just had sirloin last week. The steak was juicy, tender and gorgeous and it was such a treat to have such an expensive cut. I served ours topped with pancetta wrapped asparagus and two prawns as they were on super special at the store. A definite winner FT and will be our regular way to serve our steaks when we can get steak on special.

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The Flying Chef January 22, 2009

This is absolutely delicious. I have made it twice so far. Just didn't review it then. The first time I made this I rubbed some of my Savory Steak Seasoning (for all types of meat) i on my steak and set it in the fridge for an hour or so. It came out nice and tender. The sauce was sooo good :yummy:with it. The 2nd time I made it, I used a cheaper cut of beef and didn't let it set in the fridge after putting my seasoning on it. It wasn't as tender as the first one. I was afraid to light the whiskey on fire!! :lol: I was afraid it would set my sensitive smoke alarm on, but it didn't. I immediately doused the fire. It was too close to my kitchen wall. The whiskey added a little sweetness to the sauce, which I liked. I will be making this when I can get steak on sale or marked down. Thanks for such a great recipe Tarty!!

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AuntWoofieWoof August 22, 2008

OH MY! This is good. I only made 2 boneless New York Strip steaks because we cannot consume that much meat. However, I made the full sauce. YUMMY. My 6 year old son could not get enough of the sauce and mushrooms. He kept a small bowl to dip his bread into. The direction is easy to follow, the ingredients are simple and few, the taste is fantastic. Thank you French Tart, your recipes always impress us. We had this with a salad, bread and Perfect Roasties Perfect Roasties - Roast Potatoes for English Sunday Lunch. A wonderful meal.

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Nado2003 April 29, 2008

Great Flavor! I only wished that my steaks had been a little better quality. I had some petite sirloins that I needed to use up as they had been in the fridge for a couple of days, and I was just dying to try this recipe. I'll make this again with a better quality steak.

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DoxieMama January 07, 2008

This is the exact recipie I was looking for.

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patriciagiera December 16, 2007

This was delicious. I made venison steaks today and used this as the sauce. Only thing i forgot were the mushrooms. a yummy yummy sauce.

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MarraMamba November 18, 2007

Excellent sauce for a great steak. Dave browned some rump steaks in and pan and then finished cooking them in the oven. Very tender and the sauce compliments the steaks perfectly. Mushrooms really do hold a lot of flavour from the sauce. Served with chips and a few veggies. A fabulous recipe, thank you French Tart.

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Jewelies August 19, 2007
Steak Balmoral and Whisky Sauce from the Witchery by the Castle