Steak Balmoral And Whisky Sauce From The Witchery By The Castle - cooking recipe

Ingredients

2 (200 g) aberdeen angus steaks or (200 g) sirloin steaks
25 g salted butter
5 green peppercorns, lightly crushed
60 ml Scotch whisky (a good blend such as Bells, Teachers or Famous Grouse)
1 teaspoon scottish heather honey (optional)
125 ml double cream
125 ml beef stock
50 g cleaned sliced fresh wild field mushrooms or 50 g button mushrooms
2 teaspoons coarse grain mustard
salt
fresh ground black pepper

Preparation

Heat a skillet or frying pan over medium heat, then add the butter and green peppercorns and cook until the peppercorns release their aroma, about 1 to 2 minutes. Add the steaks to the pan and cook to taste, then remove them and keep them warm.
Add the whisky to the buttery steak juices in the pan and carefully set it alight, flambe it until the flames die down; then add the honey (if using), cream, stock and mushrooms and bring to a boil, reducing the heat to a gentle simmer.
Simmer gently until the sauce has reduced by half, stirring from time to time to ensure that the mushrooms do not stick. Add the mustard, stirring well and season to taste with salt and freshly ground black pepper.
Serve the steaks with the sauce poured over the top and a selection of seasonal greens or a salad with chips (French fries) or a baked jacket potato.
NB: The honey is optional, it adds a mellow flavour to the sauce if you feel the whisky makes the sauce a little too bitter - it does not add a vast amount of sweetness, so you can add it as an option.