Ingredients

4 rib eye steak
1 ounce butter
1 shallot, chopped
4 tablespoons Scotch whiskey
1 teaspoon coarse grain mustard
2/3 cup beef broth
4 ounces sliced mushroom
1 cup heavy cream
2 tablespoons fresh parsley, chopped
salt and pepper, to taste

Directions

1. Pan fry the steaks to desired ‘doneness’ and keep warm.In a separate pan, melt the butter. Sauté the chopped shallot until soft.

2. Add the whiskey to the pan and carefully set it alight.When the flame goes out add the grain mustard, broth and mushrooms.

3. Add the cream and bring to the boil. Simmer gently until the sauce has reduced by half, stirring from time to time.

4. Add the chopped parsley just before serving.Season well. Pour over steaks to serve.