Scottish Steak Balmoral and Laphroaig Whiskey Sauce

Recipe by BecR2400
READY IN: 20mins


  • 4
    tablespoons butter
  • 4
    (8 ounce) aberdeen angus beef steak fillets (or sirloin steaks)
  • salt & freshly ground black pepper, to taste
  • 4
    tablespoons good Scotch whisky (such as Laphroaig)
  • 1
    teaspoon scottish heather honey (optional)
  • 12
    cup beef stock
  • 4
    ounces cleaned sliced fresh mushrooms (button or wild)
  • 4
    tablespoons chopped green onions (optional)
  • 2 -3
    teaspoons coarse grain mustard
  • 2
    tablespoons snipped fresh parsley, to garnish
  • fresh edible flower, to decorate (purple heather)


  • Preheat a cast iron skillet over medium-high heat. Add the butter and reduce the heat to medium. Pan fry the steaks 4 to 6 minutes per side, or to personal taste. Be careful not to overcook your steaks. Remove steaks to a plate, season with salt and pepper, and keep them warm.
  • Add the whisky, honey, cream, and beef stock to the pan, and bring to a boil. Now add the mushrooms and reduce heat to a steady simmer. Cook until the sauce is reduced by about half, stirring from time to time.
  • Stir in the chopped green onions and the mustard, cook briefly until onions are softened and sauce is heated through.
  • Serve the steaks with the whisky sauce poured over them; garnish with snipped fresh parsley, and decorate with purple heather, as desired. Lovely!