Ingredients for Steaks Balmoral
- 4 (6 ounce) boneless Rib Eye Steaks
- 2 tablespoons Butter
- 1 tablespoon minced Shallot
- 2 tablespoons Scotch Whisky
- 2 teaspoons Coarse Grain Mustard
- ½ cup Beef Stock
- 4 ounces Sliced Mushrooms
- ¼ cup Double Cream
- 1 tablespoon chopped Fresh Parsley
- Salt, to taste
- Fresh Ground Black Pepper, to taste
- 2 tablespoons olive oil
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How to Make Steaks Balmoral
- Pat the steaks dry with paper towels and season generously with salt and pepper.
- Heat 2 tablespoons of olive oil in a large oven-safe skillet over high heat.
- Sear the steaks for 2-3 minutes per side, until a deep brown crust forms.
- Remove the steaks from the skillet and set aside.
- Add the butter to the skillet and melt. Add the shallots and cook until softened, about 3 minutes.
- Add the mushrooms and cook until they release their liquid and brown, about 5-7 minutes.
- Stir in the whisky, scraping up any browned bits from the bottom of the pan.
- Reduce the heat to low and add the cream. Simmer for 2-3 minutes, until slightly thickened.
- Season the sauce with salt and pepper to taste.
- Preheat the oven to 375°F (190°C).
- Return the steaks to the skillet. Pour the sauce over the steaks.
- Transfer the skillet to the oven and cook for 10-12 minutes for medium-rare, or until desired doneness is reached.
- Remove from the oven and let the steaks rest for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
2g
Fat
86g
Carbs
1g
