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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat a skillet or frying pan over medium heat, then add the butter and green peppercorns and cook until the peppercorns release their aroma, about 1 to 2 minutes. Add the steaks to the pan and cook to taste, then remove them and keep them warm. | 2. Add the whisky to the buttery steak juices in the pan and carefully set it alight, flambe it until the flames die down; then add the honey (if using), cream, stock and mushrooms and bring to a boil, reducing the heat to a gentle simmer. | 3. Simmer gently until the sauce has reduced by half, stirring from time to time to ensure that the mushrooms do not stick. Add the mustard, stirring well and season to taste with salt and freshly ground black pepper. | 4. Serve the steaks with the sauce poured over the top and a selection of seasonal greens or a salad with chips (French fries) or a baked jacket potato. | 5. NB: The honey is optional, it adds a mellow flavour to the sauce if you feel the whisky makes the sauce a little too bitter - it does not add a vast amount of sweetness, so you can add it as an option. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
aberdeen	2			50.4333	0.0	11.22	0.2833
butter	25	g	salted	142.5	6.5475	4.4525	12.0
green peppercorn	5		crushed	50.4333	0.0	11.22	0.2833
scotch whisky	60	ml		50.4333	0.0	11.22	0.2833
heather honey	1	teaspoon		50.4333	0.0	11.22	0.2833
double cream	125	ml		50.4333	0.0	11.22	0.2833
beef stock	125	ml		90.5371	9.8659	3.3419	4.2739
button mushroom	50		sliced	50.4333	0.0	11.22	0.2833
grain mustard	2	teaspoons	coarse	50.4333	0.0	11.22	0.2833
salt				-	-	-	-
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.