A delightful twist on a classic steak recipe, featuring a rich whisky-infused sauce.
Heat a skillet over medium heat and melt the butter.
Ensure the butter doesn't burn by keeping the heat moderate.
Add the green peppercorns and cook until fragrant.
Crush the peppercorns slightly to release more flavor.
Place the steaks in the skillet and cook to your preferred doneness.
Use a meat thermometer to check the internal temperature for accuracy.
Remove the steaks from the skillet and keep them warm.
Cover the steaks with foil to retain heat.
Pour the whisky into the skillet and carefully ignite it to flambé.
Use a long lighter or match for safety.
Add the honey, cream, stock, and mushrooms to the skillet and bring to a boil.
Stir continuously to prevent the cream from curdling.
Reduce the heat and simmer until the sauce thickens.
Stir occasionally to avoid sticking.
Stir in the mustard and season with salt and pepper to taste.
Taste the sauce and adjust the seasoning as needed.
Serve the steaks with the sauce poured over and enjoy.
Pair with a side of roasted vegetables or mashed potatoes for a complete meal.
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