Steaks Balmoral

Recipe by swissms
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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)
  • 12
    cup beef stock
  • 4
    ounces sliced mushrooms
  • 1
    cup double cream
  • 14 - 12
    cup fresh parsley, chopped
  • salt, to taste
Advertisement

DIRECTIONS

  • 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.
Advertisement