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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> Scottish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pan fry the steaks to desired 'doneness' and keep warm. | 2. In a separate pan, melt the butter. Sauté the chopped shallot until soft. | 3. Add the whisky to the pan and carefully set it alight. | 4. When the flame goes out add the grain mustard, broth and mushrooms. | 5. Add the cream and bring to the boil. Simmer gently until the sauce has reduced by half, stirring from time to time. | 6. Add the chopped parsley just before serving. | 7. Season well. Pour over steaks to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
rib eye steak	4			2792.5397	0.0	396.2142	134.3683
butter	1	ounce		161.595	7.4249	5.0491	13.607999999999999
shallot	1		chopped	115.2	26.88	4.0	0.16
scotch whisky	4	tablespoons		-	-	-	-
grain mustard	1	teaspoon	coarse	-	-	-	-
beef broth	2/3	cup		11.2	0.064	1.824	0.35200000000000004
mushroom	4	ounces	sliced	38.5553	7.6997	2.5401	0.5557
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
parsley	2	tablespoons	chopped	2.736	0.4811	0.2257	0.06
salt pepper				-	-	-	-

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