Steaks Balmoral

Name: Steaks Balmoral
Ingredients: 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

11 ingredients

7 steps

Ingredients

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

Directions

1

Pan fry the steaks to desired 'doneness' and keep warm.
2

In a separate pan, melt the butter. Saute 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.