Scottish Beef In Whisky Sauce Food

SCOTTISH STEAK BALMORAL AND LAPHROAIG WHISKEY SAUCE

Steps:

• Preheat a cast iron skillet over medium-high heat. Add the butter and reduce the heat to medium. Pan fry the steaks 4 to 6 minutes per side, or to personal taste. Be careful not to overcook your steaks. Remove steaks to a plate, season with salt and pepper, and keep them warm.
• Add the whisky, honey, cream, and beef stock to the pan, and bring to a boil. Now add the mushrooms and reduce heat to a steady simmer. Cook until the sauce is reduced by about half, stirring from time to time.
• Stir in the chopped green onions and the mustard, cook briefly until onions are softened and sauce is heated through.
• Serve the steaks with the whisky sauce poured over them; garnish with snipped fresh parsley, and decorate with purple heather, as desired. Lovely!

SCOTTISH BEEF IN WHISKY SAUCE

Steps:

• Cut the beef up into thin strips.
• Melt the butter in a medium frying pan.
• Add the beef strips and onion and cook for 5-10 minutes, until the beef is brown and cooked to taste.
• Stir in the liqueur and cream.
• Heat gently to reduce liquid slightly.
• Serve at once with vegetables.

WHISKEY CREAM SAUCE

Steps:

• Cook the onions in the 3 tablespoons butter in a skillet over medium heat for a few minutes. When the onions are brown, turn off the burner temporarily so you won't ignite your kitchen. Or yourself.
• Pour in the whiskey. As soon as it evaporates, turn the burner on medium-high heat and pour in the beef stock. Add salt and freshly ground black pepper to taste, then allow the mixture to bubble up and reduce by half.
• Whisk in the remaining tablespoon of butter, then reduce the heat to low. Whisk in 1/4 cup to 1/2 cup cream, according to your taste. Allow the sauce to simmer and thicken for a few minutes.
• Serve with beef, baby!

SHRIKE'S PRIME RIB WITH WHISKEY SAUCE

Steps:

• Mix soy sauce, liquid smoke flavoring, kosher salt, 1 cup white sugar, black pepper, and garlic powder in a large nonstick skillet. Bring to a boil, reduce heat to low, and stir constantly until the mixture becomes thick and paste-like, 5 to 10 minutes. Remove from heat and let the mixture cool.
• Coat beef roast completely with rub paste and cover roast with plastic wrap. Place wrapped roast on a baking sheet and refrigerate 1 to 2 days to infuse flavor into the meat.
• Remove roast from refrigerator, unwrap, and let stand until meat reaches room temperature, about 2 hours.
• Preheat oven to 500 degrees F (260 degrees C).
• Cook roast in preheated oven for 10 minutes only; reduce oven heat to 250 degrees F (120 degrees C), leaving the oven door slightly open as the temperature drops, until oven temperature reaches about 300 degrees.
• Roast the meat until temperature reaches your desired degree of doneness, 2 to 3 hours. An instant-read meat thermometer inserted into the center of the roast reads 130 degrees F (54 degrees C) for rare, 140 degrees F (60 degrees C) for medium-rare, 150 degrees F (65 degrees C) for medium, or 160 degrees F (70 degrees C) for well done. Temperature will continue to rise as the meat rests.
• Let roast rest for 15 minutes to redistribute juices; scrape off the rub mixture.
• While meat is resting, heat 2 tablespoons butter with olive oil in a large skillet over medium heat. Cook and stir green onions in the hot oil and butter until browned, 10 to 15 minutes. Stir beef broth, bourbon whiskey, triple sec, 1/2 cup white sugar, and brown sugar into green onions, stirring to combine and dissolve sugars. Bring to a simmer, reduce heat to low, and cook until flavors have blended, about 5 minutes. Melt remaining 6 tablespoons butter into sauce and simmer until butter is smoothly incorporated into sauce.
• Shake cornstarch with water in a small lidded jar and whisk cornstarch mixture into sauce. Simmer until thickened, about 5 minutes. Serve sauce with meat.

WHISKY CREAM SAUCE

Steps:

• Heat the butter and oil in a small pan over a medium heat until the butter starts to foam. Fry the shallot until soft but not golden, about 8 mins.
• Add the bay leaf and garlic, then cook for 1 min more. Add 100ml whisky and simmer until absorbed by the shallots, and almost evaporated.
• Pour in the stock and simmer for 5-10 mins until reduced by half. Stir in the cream and simmer for another 5 mins until thickened slightly. Season with salt and taste the sauce. Stir in the remaining whisky for a stronger flavour. Serve with haggis, steak or mashed potatoes.