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Steaks with Whisky Cream Sauce

 

 Ingredients

 4 fillet steaks, 2.5cm thick

4 slices bread, 2.5 cm thick

80g butter

2 teaspoons french mustard

100g butter extra

2 teaspoons corn flour

2 shallots

2 dessertspoons water

½ cup cream

2 tablespoons whisky

1 tablespoon chopped parsley

2 beef stock cubes

2 tablespoons lemon juice

 Method

Press steaks to a neat shape. Toast bread then cut into rounds about the same size as the steaks. Heat butter in a pan, add mustard and mix well. Brush toast rounds on both sides with the mustard butter. Place on oven tray in moderate oven for about 20 minutes.

Heat extra butter in pan add steaks and cook to desired doneness. Remove from pan and keep warm.

Drain pan drippings leaving 1 tablespoon in pan. Add corn flour and finely chopped shallots. Stir over a medium heat for a few seconds then stir in water. Stir until sauce boils, add cream, parsley, crumbled beef stock cube, whisky, and lemon juice. Reduce heat and simmer for 2 minutes.

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