Ingredients
4 Aberdeen Angus rib-eye steaks
30g/1oz butter
1 shallot, chopped
4 tbsp Scotch whisky
1 tsp coarse grain mustard
150ml/¼ pint beef stock
110g/4oz sliced mushrooms
290ml/½ pint double cream
handful of fresh parsley, chopped
salt and freshly ground black pepper to taste
Method
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.
