Scottish Steak Balmoral And Laphroaig Whiskey Sauce - cooking recipe

Ingredients

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)

Preparation

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.
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.
Stir in the chopped green onions and the mustard, cook briefly until onions are softened and sauce is heated through.
Serve the steaks with the whisky sauce poured over them; garnish with snipped fresh parsley, and decorate with purple heather, as desired. Lovely!