The Witchery by the Castle Gates Steak Balmoral and Whisky Sauce

Ingredients

• 4 tablespoons butter

• 4 (8 ounce)  aberdeen angus beef steak fillets or sirloin steaks
• salt & freshly ground black pepper, to taste
• 4 tablespoons Scotch whisky (such as Laphroaig)
• 1 cup heavy cream
• 1/2 cup beef stock
• 4 ounces cleaned sliced fresh mushrooms
• 4 green onions, coarsely chopped
• 2-3 teaspoons coarse grain mustard
• 2 tablespoons snipped fresh parsley

Directions

1. 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. Remove steaks to a plate, season with salt and pepper, and keep them warm.

2. 2

   Add the whisky, cream, and beef stock to the pan, and bring to a boil. Now add the mushrooms and reduce heat to a steady simmer. Cook, stirring occasionally, until the sauce is reduced by about half. Stir in the chopped green onions and the mustard, cook briefly until onions are softened and sauce is heated through.

3. 3

   Serve the steaks with the whisky sauce poured over them. Garnish with snipped parsley.