Angus Fillet Steak with Whisky Sauce
recipe comes from The
Geat British Kitchen web site and has been reproduced
with the permission of The British Food Trust which
runs the site.
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not an old or traditional dish, this combination of
beef cooked with whisky reflects how Scottish cooks
are developing new dishes making use of their finest
and most proud products.
Butter (2 oz)
1/2 Onion, finely chopped
2 x 175g Aberdeen Angus fillet steaks (6 oz)
Salt and freshly ground black pepper
1 shot Whisky
150 ml Stock (1/4 pint)
4 tbsp Cream
the butter in a frying pan and gently sauté the onion.
soft, increase the heat and add the steaks. Cook for
3 - 5 minutes on each side depending on the thickness
of the steaks and how preferred.
to a hot dish and keep warm.
off the excess fat from the frying pan and add the
whisky. Stir the juices and scrape the bottom of the
pan with a wooden spoon.
the stock and reduce to a thick syrup.
the cream and heat through gently.
the seasoning and pour over the steaks.