“From BBC Food, James Martin, Castle in the Country.”
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
  • fresh ground black pepper, to taste

Directions

  1. Pan fry the steaks to desired 'doneness' and keep warm.
  2. In a separate pan, melt the butter. Sauté the chopped shallot until soft.
  3. Add the whisky to the pan and carefully set it alight.
  4. When the flame goes out add the grain mustard, stock and mushrooms.
  5. Add the cream and bring to the boil. Simmer gently until the sauce has reduced by half, stirring from time to time.
  6. Add the chopped parsley just before serving.
  7. Season well. Pour over steaks to serve.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: