A delightful twist on a classic steak dish, featuring a rich whisky cream sauce with a hint of mustard.
Heat a frying pan over medium-high heat and melt some butter.
Ensure the pan is hot before adding the butter to prevent sticking.
Cook the steaks to your preferred doneness, then remove and keep warm.
Use a meat thermometer to check the internal temperature for precise doneness.
In the same pan, pour in the whisky and carefully ignite it to burn off the alcohol.
Tilt the pan slightly away from you when igniting for safety.
Add the cream, mustard, stock, and mushrooms to the pan, stirring well.
Whisk continuously to ensure the sauce is smooth and well combined.
Simmer the sauce until it reduces by half, stirring occasionally.
Keep the heat low to prevent the sauce from curdling.
Serve the steaks topped with the whisky cream sauce.
Garnish with fresh herbs like parsley for added color and flavor.
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