Scottish Recipes: Gaelic Steak
2 oz (50g) butter
4 x 4-6 oz (100-150g) fillet steaks
2 tablespoon (2 x 15 ml) shallots, chopped
4 oz (100g) button mushrooms, cleaned and chopped
8.5 fl oz (250ml) cream
Dash of Whisky
Freshly ground black pepper
Watercress and Tomato flowers to garnish
Melt the butter in a large heavy based frying pan. Add the steaks and cook quickly on both sides to seal. Cook for a further 2-3 minutes or according to individual taste. Remove the steaks from the pan and keep hot.
Add the shallots and mushrooms to the pan and cook until tender. Stir in the cream and whisky. Cook over a low heat until the cream reduces and the sauce thickens.
Place the steaks into a warmed serving dish and pour over the sauce. Garnish with watercress and the tomato flowers.
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