Filet Steak Balmoral with Whisky Sauce and Fan-Shaped Potatoes
This was a special treat as a birthday dinner at home. It is such a brilliant dish as the potatoes do not need much attention, the steak is cooked in almost no time and the sauce is quick and easy as well. The longest preparation is for the mushrooms but they are a perfect fit for this dish. The mushrooms can be stirred into the sauce, to make it a nice whisky and mushroom sauce, but I served them on the side as some members of the family do not like mushrooms.
Ingredients for 4:
4 180 - 200g beef filet steaks,
some vegetable oil,
salt and pepper.
For the whisky sauce:
100ml vegetable stock,
50ml whisky (I like Glenlivet in this sauce)
plus a teaspoon extra to finish,
salt and pepper,
a few drops of Worcestershire Sauce.
450g button mushrooms, thinly sliced
20g butter and 2 teaspoons vegetable oil,
salt and pepper,
2 teaspoons freshly chopped parsley.
1. Start with the potatoes they will need the longest to cook in the oven.
2. Rub a little oil into the steaks and season with salt and pepper. Set aside.
3. Melt the butter together with the oil in a pan and add the mushrooms. Stir them from time to time, season with salt and pepper. Cook until all liquid has evaporated and the slices are nicely coloured as well. Remove from the pan and keep warm.
4. Add the cream, stock, Worcestershire Sauce and whisky to the pan and bring to the boil. Season with salt and pepper and reduce the sauce until thick. Stir in the mushrooms if you like or serve them on the side.
5. Heat a cast iron griddle pan over high heat and fry the steaks, 9 - 11 minutes for a medium to well-done finish. Remove from the pan, cover with foil and let it rest for 5 minutes.
6. Stir the juices from the meat into the whisky sauce. Adjust seasoning and add an extra teaspoon of whisky to the sauce for a rich whisky flavour, scatter the parsley over the sauce and stir. Serve hot with fan-shaped potatoes (see recipe below).
Fan-Shaped Baked Potatoes - Fächerkartoffeln
For the fan-shaped potatoes:
2 or 3 potatoes per person, according to size,
vegetable spraying oil,
mixed herbs or spices, optional.
1. Pre-heat oven to 200-220°C/Gas
7. Line a baking tray with baking paper.
2. Wash the potatoes
thoroughly and cut a very thin slice off the bottom to stabilise the potato.
3. Cut the potatoes into thin segments,
but make sure not to cut through the potato completely, let about half a centimetre
remain - the potatoes should be connected at the bottom.
4. Place the potatoes onto a
plate and microwave them for 5 minutes on high.
5. Put the potatoes onto the tray
and spray with vegetable oil. Sprinkle salt and pepper and herbs or spices, if
using, on top.
6. Bake the potatoes for 45-60
minutes (baking time depends on the size) until they are golden and have a
Scatter two tablespoons of grated Parmesan cheese over the potatoes around 15 to 20 minutes before they are done for a cheesy touch. They are also nice with pan-fried meat dishes or fish.