Steak In Pepper & Whisky Sauce

Name: Steak In Pepper & Whisky Sauce
Cuisine: British
Ingredients: 2 Fillet Steaks; 1 oz Butter; ½ Small finely chopped onion; 1 tsp Worcestershire sauce; ½ oz Finely chopped mushrooms; 3 tbsp 3 tbs of whisky; 2 tbsp Green or black peppercorns; 1 tbsp Cream

Over a year ago 4,024 views

British Main Course

Ingredients

Accompaniment

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Baron de Ley Club Privado Reserva Rioja

The Baron de Ley winery was founded by a prestigious group of Rioja professionals in 1985. They were quite unique in their approach as they modelled the winery on a Medoc chateaux, which was a pioneering move at that time for producers in the Denominacion de Origen Calificada Rioja. This wine is aged in new oak casks for 20 months prior to resting in the bottle for 2 years before release. It has definite claret qualities; the nose is layered with ripe cherry, toasty oak and a touch of cigar box. Lively, ripe, red fruit with dried tobacco and nutty vanilla overtones, round tannins with an expressive woody finish. Rioja wine can be excellent value for money and has terrific cellaring potential. Buy this wine if you like: Well rounded reds, with soft fruit and toasty character, easy drinking for upfront pleasure.

Method

1
Season the steaks with a little salt and pepper.
Melt the butter in a pan and fry the steaks on both sides until cooked (according to your own personal taste).
Remove from frying pan and keep warm.
Gently fry the mushrooms & onion in the steak juice for about 3-4 minutes.
Add the whisky, peppercorns and Worcestershire sauce.
Return the steaks to the heat and bring the sauce to the boil.
Add the cream.
Add further seasoning if required.
Serve with fresh vegetables and new potatoes.