Cooking corner
Steak and whisky mushroom sauce
(For a special winter treat)
Ingredients:
4 thick steaks – eye fillet or scotch (see Scotty).
2 tbsp olive oil
4 spring onions finely chopped.
300gr button mushrooms finely sliced
4 tbsp Scotch whisky
1 cup beef stock
a few sprigs fresh thyme
3 tbsp cream
Salt and pepper.
Method
(Bring steaks to room temperature and sprinkle with salt and pepper before cooking)
Heat a heavy fry pan and add oil. When it starts smoking add steaks and cook for 2 -3 minutes each side. The remove and cover with foil.
Reduce heat and add the onions, stirring to lift any meat residue off the pan. Then add the mushrooms and thyme.
Once the mushrooms soften add the whisky – the alcohol may flare up but this will quickly subside.
Add the stock and allow the sauce to bubble and thicken.
Finally stir in the cream and return the steaks to the pan. And cook another minute.
Serve with veges on heated plates accompanied by Pinot noir.
Recent Comments