Steak Balmoral

"The "Witchery" restaurant in Edinburgh is located in a building where the "Old Hell Fire Club" used to hold their meetings. The restaurant serves Steak Balmoral, made with a whisky sauce. Here's the recipe."
photo by The Flying Chef photo by The Flying Chef
photo by The Flying Chef
Ready In:
4 Yummy, elegant steaks




  • Pan fry the steaks and keep them warm.
  • Add the whisky to the pan and carefully set it alight.
  • Add the cream, stock and mushrooms and bring to a boil.
  • Reduce heat and simmer gently until the sauce has reduced by half, stirring from time to time.

Questions & Replies

  1. Do you leave the steaks in the pan the whole time??


  1. 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.
  2. 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.
  3. 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!
  4. Absolutely scrumptious! I used fillet steak, added the mustard with the cream etc (doesnt say when too in recipe)
  5. 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.


Gavin "Miller" Duncan passed away November 12, 2004 in Laurel, MD from complications of a "broken" heart. The outpouring of support from the Recipezaar community while his health was declining was a huge comfort to him and even "perked him up" a bit in his final month. Miller was a huge asset to Recipezaar, not only due to his incredible collection of recipes, but his participation in the forums. Miller was known for his wonderful low-sodium recipes, his warmth, and last, but not least, his wicked, dry sense of humor. Liza at Recipezaar ********************************************************* No, the picture to the left is not me. It is, in fact, a picture of famous TV Chef Jamie Oliver (a/k/a Thpit Boy)’s grandfather, the late Sir Topaz McWhacker. Note the strong family resemblance, most noticeable in the nose, eyebrows, and general lack of cleanliness Legend has it that Topaz taught Thpit everything that he knows about whacking and about only washing and combing his hair twice a year. . Instead of the trivia that many Recipezaar members have displayed on their “About Me” pages, I thought it might be a tad more helpful if I were to provide some beneficial information that you can put to good practical use either in your own kitchen or when you are watching the antics of some celebrated TV chefs. So, for your enlightenment..... . . Chairman Kaga: When he says “Ion Shff”, he really means “Iron Chef” or, perhaps, “I need a Kleenex” . Chef Paula Deen: When she says “awl”, she really means “oil”. When she says “y’all”, she really means “everyone except m’all”. When she says “bring the water to a bawl”, I have no clue what she means - I thought you could only make a baby “bawl”. And, boys and girls, you can easily Deenize the sentences that you use in your very own kitchen, such as “All y’all can bawl your corn in olive awl or wrap it in aluminum fawl”. . Emeril Lagasse: When he says “confectionery sugar’, he really means “confectioners’ sugar”. When he says “pappa-reeka”, he really means “paprika”. When he says “inside of”, he really means “in”. When he says “a little”, he really means “a lot”. Have you ever tried to count the number of times he says “a little” during any given show? Don’t – it will drive you nuts. When he says “cardamin”, he really means “cardamom”. When he says “my water don’t come seasoned”, what he really means is “I need a new joke writer”. When he says “that www dot food thing”, he really means “I flunked Computerese 101”. . Iron Chef Morimoto: When he says “Foo Netwu”, he really means “Food Network”. . Dessert Dude Jacques Torres: When he says “I going”, he really means “I am going”. (The verb “to be” has apparently been deleted from the French language.) . Spit Boy Jamie Oliver: When he says “whack it in the oven”, he really means “I am into hot, kinky stuff”. When he says “Bob’s yer uncle”, what he really means is “you’d better ask your aunt how well she REALLY knew that mailman named Robert”. When he says “rocket”, he really means “an older weapon being used in Iraq”. When he says “Fewd Netwuk”, he really means “Food Network”. . Numerous chefs: When they say “codfish” and “tunafish”, what they really mean is “cod” and “tuna”, respectively. Please note that they use these terms so that you don’t go out and buy “codanimal” or “tunavegetable” by mistake. Having said that, I have no clue as to why they don’t refer to “troutfish”, “salmonfish”, “red snapperfish”, etc., etc. . Giggly-Wiggly Rachael Ray: When she says “EVOO”, she really means “don’t use BOCO (boring old corn oil)”. When she says “a little lettuce action going on”, she really means “with only 8 minutes left in the game, cabbages are still in the lead, but lettuces are making a strong comeback”. . Two Fat Ladies: When they say “I gwing”, they really mean “I am going” or “Sorry, but we have been watching too many episodes of Jacques Torres’ show”. . Please note that the above is not all-inclusive. If there are other celebrity chef words or phrases that have you stumped, please post an "ISO" message in the discussion forums and I will find the translation for you.
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