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| Steak Auld Reekie |
| ingredients: |
Four
8oz (250g) fillets of Aberdeen
Angus steak. If not available,
use the best you can find!
4 tablespoons Scotch whisky
13 fluid ounces (350g) double
cream
4 oz (125g or one stick) grated
smoked cheese
1 oz (25g or ¼ stick) butter
Salt and pepper to taste |
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| method: |
The quantities given her will serve four.
Pan fry the steaks according
to preference (rare, medium,
well done, cremated etc) and
keep warm. Pour whisky into
a pan and flambé (take
care when setting light to the
whisky). Add cream and grated
cheese and bring slowly to a
simmering point. Continue to
gently simmer, stirring from
time to time, until the sauce
has been reduced by half. Season
with salt and pepper and mix
in the butter for extra flavour.
Pour sauce over the steaks and
serve with a selection of fresh
vegetables. |
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| "Auld
Reekie" was the name given to Edinburgh
in the days when the city was often
full of smoke and fog from all the open
coal fires. This recipe has an added
kick provided by the addition of some
whisky. Note that when adding whisky
to recipes it is best to use blended
varieties - keep the single malts to
drink on their own, either before or
after the meal (or both!). |
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