A delightful steak recipe with a rich whisky cream sauce, perfect for a special dinner.
Heat a frying pan over medium-high heat and cook the steaks to your preferred doneness. Remove from the pan and keep warm.
Let the steaks rest after cooking to retain their juices.
In a saucepan, melt the butter over medium heat. Add the chopped shallot and sauté until softened.
Stir constantly to prevent the shallots from burning.
Pour the whisky into the pan and carefully ignite it to flambé. Allow the flame to extinguish naturally.
Ensure no flammable items are nearby when flambéing.
Stir in the mustard and mushrooms, cooking until the mushrooms are tender.
Slice mushrooms evenly for consistent cooking.
Add the cream and bring the mixture to a boil. Reduce the heat and simmer until the sauce thickens.
Stir occasionally to prevent the sauce from sticking to the pan.
Season the sauce with salt and pepper to taste, then stir in the chopped parsley.
Add parsley at the end to preserve its fresh flavor.
Pour the sauce over the steaks and serve immediately.
Serve with your favorite sides for a complete meal.
