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Recipe for :

Aberdeen Angus Fillet Steak with Whisky Sauce

This 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.

The British Food Trust website is a major resource for all those in the UK and around the world who are enthusiasts for British cooking, its past traditions and future potential. Most of the recipes on Trust's web site are indeed traditional and, taken together, define the legacy of British Cuisine. But of course cooking and recipes are ever-changing, no more so than with British cooking, which has always been hugely influenced by other cultures, many of which are now part and parcel of our contemporary cuisine. The Trust's overriding interest, then, is not that everything in the Kitchen should be the pre-War idea of British, important though that foundation is, but to share and enjoy the rich diversity of the culinary life that is readily found in the British Kitchen today (wherever in the world that Kitchen may be!).

The Trust is a registered charity (Number 1064844), the aim of which is to stimulate the awareness and involvement of the general public in British food and cooking and to foster the production, supply and consumption of good food.

To visit the The Great British Kitchen web site for recipes or to find out more about The British Food Trust <click here>

Although 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.


50g 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


  • Melt the butter in a frying pan and gently sauté the onion.
  • When 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.
  • Remove to a hot dish and keep warm.
  • Skim 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.
  • Add the stock and reduce to a thick syrup.
  • Add the cream and heat through gently.
  • Adjust the seasoning and pour over the steaks.
  • Serve immediately.

Serves 2