Lightly adapted from original recipe from
The Witchery restaurant in Edinburgh, Scotland
4 rib-eye steaks
2 tablespoons butter
1 shallot, chopped
4 tablespoons Scotch whisky
1 teaspoon coarse grain mustard
¼ pint beef stock
4 ounces sliced mushrooms
½ pint heavy cream
¼ cup roux (butter and flour mixture), optional
handful of fresh parsley, chopped
salt and freshly ground black pepper to taste
Grill or 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 and stir to incorporate. Add the cream and bring to a boil.
Simmer gently over medium-low heat until the sauce has reduced by half, about 20 minutes, stirring from time to time. Add the roux and stir until dissolved. Add chopped parsley just before serving. Season well. Pour over steaks to serve.
- The sauce can be prepared up to one week in advance, but add the fresh parsley just before serving.
- Excellent with beef, but also good with chicken and pork.
- Allow the Scotch whisky to burn off fully before adding the other ingredients.
- We use Crimini mushrooms, but any variety will work.
- We added the roux to thicken the sauce, but it is not included in the original version.