- Ready In:
- 4 aberdeen angus rib eye steaks
- 1 ounce butter
- 1 shallot, chopped
- 4 tablespoons Scotch whisky
- 1 teaspoon coarse grain mustard (I use 1 tablespoon)
- 1⁄2 cup beef stock
- 4 ounces sliced mushrooms
- 1 cup double cream
- 1⁄4 - 1⁄2 cup fresh parsley, chopped
- salt, to taste
- fresh ground black 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, stock 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.
MY PRIVATE NOTES
Add a Note
RECIPE MADE WITH LOVE BY
"I love cooking for family and friends. I especially enjoy baking...it is like combining art and science to create something extraordinary. I am most known for making desserts like Recipe #336060. My pet peeve: when people sign-up to bring dessert to a pot-luck or dinner party and they bring something pre-made from the store. My friends and family now know to always let me bring the dessert. :) I enjoy traveling and believe that one of the best ways to experience a culture is through food. I have lived in Germany, Spain and Switzerland, and currently live in the US. My rating system: 5 stars - Excellent! Delicious! Could not be better...will make often. 4 stars - Very good! May tweak slightly. 3 stars - Good base recipe. Will need to tweak. 2 stars - Ok. Will keep looking. Cooking Contests & Games: <img src=http://www.recipezaar.com/members/home/590105/hcabc.jpg> <img src="http://img.photobucket.com/albums/v726/annacia/Permanent%20Banners/snow-queens-sm.jpg" border="0" alt="Photobucket"></a> <img src="http://i270.photobucket.com/albums/jj81/HokiesLady65/Banners/ST_AMBADGE.jpg"> <img src="http://i10.photobucket.com/albums/a132/tgifford/Game%20Room%20Banners/AM%20Banners/holidaybadge.gif" border="0" alt="Photobucket"> <img src="http://i147.photobucket.com/albums/r317/j_welcome/pics2/food/PRMRcopy.jpg"> <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/Animation6.gif"> <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg"> <img src="http://img.photobucket.com/albums/v726/annacia/Permanent%20Banners/cc-banner-7-09.jpg" border="0" alt="Photobucket"></a> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Participation.jpg"> <img src="http://i250.photobucket.com/albums/gg271/MrsTeny/Permanent%20Collection/PACSpring09Iwasadopted.jpg">"
Join The Conversation
This was great! I've been wanting to try this recipe for a long time but the scotch intimidated me since neither my husband nor I like scotch. I wish I hadn't waited so long. The sauce was DELICIOUS. I used Dijon mustard instead of coarse grain mustard. Otherwise, I followed the recipe exactly. (Well sorta exactly, I didn't use the parsley but other than THAT it was exactly heheheh). I served it with broccoli and pan fried potatoes with onions. Will definitely make again and again. Thanks for sharing.
This was fantastic. At first, I thought Scotch would be a gamble since I was making this dish for my whole family (including 2 young kids). But it worked out well as the alcohol taste wasn't over powering but only gave the sauce a subtle boost. (And in the end, neither of my kids wanted the sauce anyway...go figure!) But it was a delightful sauce, which the mustard gave it a very delightful zest. I did cut the parsley to 1/8 cup though (as 1/4 cup seemed to much), and I thought that was perfect. I will definitely make this again. Thank you for sharing your recipe, swissms. Made for "Please Review My Recipe" tag game.
Well I absolutely loved this over my steak (the DH had his on the side and had a taste with some steak and considered it so so and then smothered his steak in b-b-q sauce I saw red but kept my mouth shut - couldn't believe it) but the DM and the DS enjoyed with their sausages. The only change I would make would to up the mushroom for the quantity of cream and maybe the mustard too. Thank you swissms for a great recipe.