Scottish Steak Balmoral And Laphroaig Whiskey Sauce

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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)
• 1 cup heavy cream
• 1/2 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)

Recipe

• 1 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.
• 2 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.
• 3 stir in the chopped green onions and the mustard, cook briefly until onions are softened and sauce is heated through.
• 4 serve the steaks with the whisky sauce poured over them; garnish with snipped fresh parsley, and decorate with purple heather, as desired. lovely!