Ingredients
Method
- Heat a frying pan until red hot
For the Steak
- Coat each steak with Oil before placing in the frying pan and cooking untouched for about 5 minutes
- Turn the steaks over and cook for a further 5 minutes or until cooked to your preference
- Season the steaks
- Then add the Butter, Thyme and Rosemary and then carefully spoon over each steak with the foaming butter
- Leave to rest for 6-7 minutes in a warm place
To make the Sauce
- Heat the Butter in a pan and cook the Shallots until softened, about 3-4 minutes on medium heat
- Add the Mustards with the Butter and Stock
- Reduce by half
- Remove the pan from the heat and pass the sauce through a sieve
- Return sauce to the pan on the heat
- Add the Whisky before finally stirring in the Cream
To serve, place each steak on a plate and spoon over the sauce
- Add seasonal vegetables of choice
Nutrition
Notes
Getting your pan properly hot is crucial for a perfect sear. If it's not hot enough, your steak will stew rather than brown, leading to a grey, unappetising exterior. Look for it to be smoking slightly before adding the steak.
Resting the steak is vital for tenderness. It allows the muscle fibres to relax and the juices to redistribute throughout the meat, preventing them from escaping the moment you cut into it. Don't rush this step; patience will be rewarded!
Be careful not to boil the sauce once the cream and whisky have been added, as this can cause the cream to split and the alcohol flavour to become too harsh. Gently heat it through until warmed, then remove from the hob.
Resting the steak is vital for tenderness. It allows the muscle fibres to relax and the juices to redistribute throughout the meat, preventing them from escaping the moment you cut into it. Don't rush this step; patience will be rewarded!
Be careful not to boil the sauce once the cream and whisky have been added, as this can cause the cream to split and the alcohol flavour to become too harsh. Gently heat it through until warmed, then remove from the hob.