Steaks with whiskey cream sauce
Beef Creams Sauces
Last updated 6/12/2012 1:24:48 AM. Recipe ID 58502. Report a problem with this recipe.
Title: Steaks with whiskey cream sauce
Yield: 2 Servings
2 Fillet steaks
2 sl Bread, 1" thick
2 tb Butter
1 ts Mustard, prepared french
4 tb Butter
1 ts Flour
1 Shallot, minced
3 tb Water
1/4 c Cream
2 ts Parsley, chopped
1 Beef bouillon cube, crumbled
1 tb Whiskey
1 ts Lemon juice
Fat grams per serving: Approx. Cook Time: .5
Press steaks into a neat shape; cut bread into rounds about the
same size as the steaks. Heat butter in pan, add mustard, mix well.
Brush bread on both sides with mustard butter, place on oven tray,
bake in moderate oven 20' or until golden brown.
Heat remaining butter in pan, add steaks, cook until done as
desired; remove from pan, keep warm.
Drain off pan dripings, leaving 1 Tbsp in pan. Add flour and
shallot, stir over medium heat a few seconds. Stir in water, stir
until sauce boils, add cream, parsley, buillon cube, whiskey and
lemon juice. Reduce heat, simmer 2 minutes.
Put steaks on bread, serve with sauce over. Source: Australian
Woman's Weekly *** Notes ***
As this is an Australian recipe, the whiskey implies Scotch - I
substituted brandy and found it quite good. I also used sirloin
instead of the fillets.
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