Steak Balmoral and Whisky Sauce from the Witchery by the Castle

Rich and flavorful dish, easy to make, great for special occasions

Not ideal for a low-calorie diet, may be expensive depending on the quality of the meat and whisky

The dish contains protein, iron and magnesium, but also high in cholesterol and saturated fat.

	2 aberdeen angus steaks or ( 200 g ) sirloin steaks
	25 g salted butter
	5 green peppercorns , lightly crushed
	60 ml Scotch whisky ( a good blend such as Bells , Teachers or Famous Grouse )
	1 teaspoon scottish heather honey ( optional )
	125 ml double cream
	125 ml beef stock
	50 g cleaned sliced fresh wild field mushrooms or 50 g button mushrooms
	2 teaspoons coarse grain mustard
	salt
	fresh ground black pepper

1.	Season steaks with salt and pepper on both sides
2.	Melt butter in a pan over medium-high heat
3.	Add steaks to the pan and cook for 2-3 minutes on each side, depending on thickness
4.	Remove steaks from pan and let rest on a plate
5.	Add green peppercorns to the pan and cook for 1 minute
6.	Add Scotch whisky and let it reduce for 1-2 minutes
7.	Add beef stock, cream, mushrooms, mustard, and honey if using
8.	Cook for 5-7 minutes until the sauce thickens
9.	Serve steaks with the sauce poured over them