Highland Beef With Pickled Walnuts Puff Pastry Tops Recipes
HIGHLAND STEAK
What makes this steak unique and different from other steaks? Two surprise ingredients: Scotch whisky and heavy cream. Recipe: Traditional Scottish Cookery Photo: highlandcattleworld.com
Provided by Ellen Bales @Starwriter
Categories Beef
Number Of Ingredients 7
Steps:
- Melt the butter in a large skillet and cook the steaks over medium heat to your liking--about 2 minutes each side for rare and longer for well done. Transfer to a heated serving dish and keep warm.
- Pour the heavy cream and the whisky into the pan and heat through until almost boiling, stirring in all the meat juices. Season with salt and pepper to taste.
- Pour the sauce over the meat, sprinkle with the cheese and parsley. Serve with mashed potatoes and a green vegetable.
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- Add half the olive oil (½ tbsp) to a large saucepan. Heat and then add the diced beef (800g). Cook until the beef has browned, stirring regularly to ensure it cooks evenly. Once the beef has browned, remove it from the pan and set aside.
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- Return the beef to the pan. Add the flour (1 tbsp) and stir to coat the beef in the flour. Add the chopped mushrooms, pickled walnuts, ruby port (200ml) and stock cube (crumbled). Top up the pan with water until the level of the water just reaches the top of the other ingredients. Bring to the boil, then reduce the heat to a simmer. Cover and simmer for 1½ hours, stirring occasionally.
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