About the Recipe
Fillet steak with a whisky and mustard sauce offers a sophisticated, high-contrast dining experience. It combines the deep, nutty, and tender profile of salt-aged beef with a sharp, creamy, and boozy sauce.
Ingredients
For the Steaks
Rapeseed Oil to coat each steak
2 x 220g Salt Aged Fillet Steaks
SeSalt and freshly Ground Black Pepper
50g Butter
Few sprigs of thyme and rosemary
For the Sauce
1 Shallot, finely diced
1 Tbsp Grain Mustard
1Â Tsp Dijon Mustard
25g Butter
200ml Veal Stock
A good glug of Whisky
75ml Double Cream
Preparation
Heat a frying pan until red hot
For the Steak
Coat each steak with Oil before placing in the frying pan and cooking untouched for about 5 minutes
Turn the steaks over and cook for a further 5 minutes or until cooked to your preference
Season the steaks
Then add the Butter, Thyme and Rosemary and then carefully spoon over each steak with the foaming butter
Leave to rest for 6-7 minutes in a warm place
To make the Sauce
Heat the Butter in a pan and cook the Shallots until softened, about 3-4 minutes on medium heat
Add the Mustards with the Butter and Stock
Reduce by half
Remove the pan from the heat and pass the sauce through a sieve
Return sauce to the pan on the heat
Add the Whisky before finally stirring in the Cream
To serve
Place each steak on a plate and spoon over the sauce
Add seasonal vegetables of choice