Steak Balmoral

  • Prep Time: 1 mins
  • Total Time: 36 mins
  • Serves: 4,Yield: 4Yummy, elegant steaks
  • About This Recipe

    “The “Witchery” restaurant in Edinburgh is located in a building where the “Old Hell Fire Club” used to hold their meetings. The restaurant serves Steak Balmoral, made with a whisky sauce. Here’s the recipe.”

    Ingredients

  • 4aberdeen angus steaks
  • 4tablespoonsScotch whisky
  • 10ouncesheavy whipping cream
  • 5ouncesbeef stock
  • 4ouncessliced mushrooms
  • 1teaspooncoarse grain mustard
  • salt and pepper
  • 1ouncebutter
  • Directions

  • Pan fry the steaks and keep them warm.
  • Add the whisky to the pan and carefully set it alight.
  • Add the cream, stock and mushrooms and bring to a boil.
  • Reduce heat and simmer gently until the sauce has reduced by half, stirring from time to time.
  • Reviews

  • “If you want to splurge on the cals and treat your steak to a wonderful sauce, then this is the recipe for you.I could go on all night, but ’nuff said!I must tell you though, that I cooked the mushrooms in a big pan alongside the steak, because I like my mushrooms well done, and I used light cream which worked just fine.”

  • “HOLY COW. This was wonderful stuff. Hubby and I both loved it – and a guest who came over before we were quite done eating it sniffed and asked “What is that wonderful smell?” (Plus, I made hubby light it, and he stood there entranced by the beautiful flames flickering over the surface of the pan…) Two thumbs (and one nose) up.”

  • “After seven tries to light the whiskey it evaporated on me. What a waste of good Scotch. I was anticipating this huge whiskey explosion and was timidly trying to light the stuff. Then I had to have a dram myself which steadied my nerves; poured more in the pan and it lit the first time! The only thing I did differently was BBQ the steaks in the freezing cold with snow all about. Absolutely wonderful recipe. I think next time I’ll ditch the steaks and just make a huge pot o’ sauce and pretend it’s soup!”

  • “Absolutely scrumptious! I used fillet steak, added the mustard with the cream etc (doesnt say when too in recipe)”

  • “Very nice. Next time I’ll deepen the flavour with some better whiskey, and aim for a slightly thicker sauce. The dish was quite handy for timimg; once fried the steaks keep well for quite a long time in the sauce.”

  • “One word:Excellent!Be forewarned about flaming the Scotch — STAND BACK — I didn’t expect such a LARGE flame-up.”

  • “Truly mouth-watering steaks. I used homemade beef broth, just to keep the sodium down. We ate at the Witchery during a trip to Edinburgh many years ago. Thanks for the memories. And for the fabulous recipe!”

  • “Fabulous recipe! I always fancied going to the Witchery, but it’s MUCH too pricey for my budget. This one definitely goes into my “Dinner Party” book and it will be served the next time we have guests.”

  • “This dish is absolutely delicious.We followed the recipe but used nice filets.It shocked the kids when we lit the pan on fire (it was quite spectacular), but the house is still standing and we had the most wonderful meal.The mushrooms pulled in the flavor of the sauce, which was incredibly creamy…a great combination.I’d love to visit the Witchery, but in the meantime, I’m quite happy to pretend at home with this meal.Thanks for posting this!”

  • “This is a fabulous special occasion dish.I have made it three times, and I use filet mignons with great success.I do cook my mushrooms first and then add them back into the sauce as it helps get rid of some of the liquid the mushrooms release. I have been using this recipe from the Rampant Scotland website – didn’t realize it was posted here – so glad you added it to the Zaar collection as it is spectacular.”

  • “Incredible!!My hubby and I were fortunate enough to have eaten at the Witchery when visiting Great Britain this summer, so I really wanted to try this recipe.It was unbelievable!My husband commented that it was like we were eating a $120.00 meal at home.The only change I would make would be to add even a few more mushrooms to the sauce.Thanks for sharing this beautiful recipe!! Dianne”

  • “This was delicious and is a recipe I will keep and make often.I didn’t use the mustard but that is just a preference.It turned out great and the sauce tastes good on mashed potatoes too!”

  • “Absolutely delicious, sure makes a change from boring old steak! 3 out of 5 loved it!! Can’t wait to try this again.”

  • “I have been cooking Steak Balmoral for over thirty years now. The recipe listed is very good but I caramelise onion (1/2 rings) just after I cook the steaks. This makes a nice difference to the dish.
    I have always used Eye Fillet in my recipe as it’s a ‘no fail’ cut of meat.ash”

  • “We liked this recipe.We made it with ribeye steaks.Be careful as the dish really flames when the whiskey is set on fire.Needed quite a bit of salt in my opinion, but all in all, it was nice.Thanks!”

  • “YUM!!!.The sauce is FANTASTIC!!Love this recipe!”

  • “I cannot overstate how fabulous this was. We made it for Christmas and it was perfect. Even after the sauce got a bit lukewarm (because I bit off more cooking than I could chew) several people said it was the best meat dish they ever had. Not too shabby, huh? Truly, a recipe to keep for a lifetime, and pass on.”

  • “This is the best meal I have ever made.If I could give it 10 stars I would.My family and I would love to thank you for a wonder meal experience.I followed the recipe exactly except I had to triple all the ingridients because there was a few people in the house.The only different thing I had to do was add a little cornstarch to get it thicker, but I think this happened because I had to go by my own measurements due to the ammount I made.Again Thank you!!!!”

  • “I have made this twice now, and my family LOVES it!Just delicious!”

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