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Article: 1 ingredient ... 2 ways ... ; fillet steak
- Article from:
- The Evening Standard (London, England)
- Article date:
- March 28, 2007
CopyrightCopyright 2007 Evening Standard - London. Provided by ProQuest LLC. (Hide copyright information)
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DINNER FOR TWO
FILLET STEAK WITH WHISKY CREAM (serves 2)
2 x 175g fillet steaks
1 tbs olive oil
1 tsp butter
1 onion, diced
60ml red wine
1 tbsp wholegrain mustard
50ml Scottish whisky
100ml cream
150ml chicken stock
handful chopped parsley
Heat the olive oil and butter in a pan and, when hot, add the
steaks. Cook until the steaks are tender. Set aside and keep warm.
Add the onion to the same pan and soften for five minutes. Add the
red wine and cook steadily until reduced. Add the mustard and
season. Pour in the stock, then the whisky and let the mix cook
down. Stir in the cream and parsley. Serve the steaks smothered in
the sauce.
Recipe taken from The People's Cookbook, ...