Aberdeen Angus Fillet Steak with Whisky Sauce
Although not an old or traditional dish, this combination of beef cooked with whisky reflects how Scottish cooks are developing new dishes making use of their finest and most proud products.
50 Gram Butter (2 oz)
1/2 Onion, finely chopped
2 x 175 Gram Aberdeen Angus fillet steaks (6 oz)
Salt and freshly ground black pepper
1 Shot Whisky
150 ml Stock (1/4 pint)
4 Tbsp Cream
Melt the butter in a frying pan and gently sauté the onion. When soft, increase the heat and add the steaks. Cook for 3-5 minutes on each side depending on the thickness of the steaks and how preferred. Remove to a hot dish and keep warm.
Skim off the excess fat from the frying pan and add the whisky. Stir the juices and scrape the bottom of the pan with a wooden spoon. Add the stock and reduce to a thick syrup. Add the cream and heat through gently. Adjust the seasoning and pour over the steaks. Serve immediately.