Best Steak Balmoral And Whisky Sauce From The Witchery By The Castle Recipes

STEAK BALMORAL

Steps:

• Pan fry the steaks and keep them warm.
• Add the whisky to the pan and carefully set it alight.
• Add the cream, stock and mushrooms and bring to a boil.
• Reduce heat and simmer gently until the sauce has reduced by half, stirring from time to time.

SCOTTISH STEAK BALMORAL AND LAPHROAIG WHISKEY SAUCE

Steps:

• Preheat a cast iron skillet over medium-high heat. Add the butter and reduce the heat to medium. Pan fry the steaks 4 to 6 minutes per side, or to personal taste. Be careful not to overcook your steaks. Remove steaks to a plate, season with salt and pepper, and keep them warm.
• Add the whisky, honey, cream, and beef stock to the pan, and bring to a boil. Now add the mushrooms and reduce heat to a steady simmer. Cook until the sauce is reduced by about half, stirring from time to time.
• Stir in the chopped green onions and the mustard, cook briefly until onions are softened and sauce is heated through.
• Serve the steaks with the whisky sauce poured over them; garnish with snipped fresh parsley, and decorate with purple heather, as desired. Lovely!

STEAKS BALMORAL

Steps:

• Pan fry the steaks to desired 'doneness' and keep warm.
• In a separate pan, melt the butter. Sauté the chopped shallot until soft.
• Add the whisky to the pan and carefully set it alight.
• When the flame goes out add the grain mustard, stock and mushrooms.
• Add the cream and bring to the boil. Simmer gently until the sauce has reduced by half, stirring from time to time.
• Add the chopped parsley just before serving.
• Season well. Pour over steaks to serve.

THE WITCHERY RESTAURANT STEAK BALMORAL RECIPE - (4.5/5)

Steps:

• Pan fry the steaks and keep warm. Add the whisky to the pan and carefully set it alight. Add the cream, stock and mushrooms and bring to a boil. Simmer gently until the sauce has reduced by half, stirring from time to time.