Fillet steak with whisky cream
From: The People's Cookbook
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Fillet steak with whisky cream
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Sue Parker-Roberts uses soya cream to enrich her mustard, whisky and red wine sauce
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Ingredients
- 2 tbsp Olive oil
- 1 tbsp soya Butter
- 2x175g fillet steaks
- 1 Onion, chopped
- 60ml full-bodied Red wine, e.g. Shiraz
- 1 tbsp wholegrain Mustard
- 150ml chicken stock
- 50 ml Scotch whisky
- 100ml soya cream, or single cream
- handful freshly chopped Parsley
To serve
- steamed Carrots, batons
- minibaked potatoes
Method
1. Heat the olive oil and butter in a frying pan over a high heat. Add the steaks and cook until done to your liking - medium will take about 3 minutes on each side. Remove from the pan and allow to rest while you make the sauce.2. Add the onion to the pan and cook until soft. Pour in the red wine and cook steadily until reduced by half. Stir in the mustard and season with salt and pepper.
3. Pour in the stock, followed by the whisky and bring the sauce up to a simmer. Stir in the soya cream and parsley.
4. Serve the steaks smothered in sauce with the carrots and potatoes.
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