Steakbalmoral Recipes

STEAK BALMORAL AND WHISKY SAUCE FROM THE WITCHERY BY THE CASTLE

Steps:

• Heat a skillet or frying pan over medium heat, then add the butter and green peppercorns and cook until the peppercorns release their aroma, about 1 to 2 minutes. Add the steaks to the pan and cook to taste, then remove them and keep them warm.
• Add the whisky to the buttery steak juices in the pan and carefully set it alight, flambe it until the flames die down; then add the honey (if using), cream, stock and mushrooms and bring to a boil, reducing the heat to a gentle simmer.
• Simmer gently until the sauce has reduced by half, stirring from time to time to ensure that the mushrooms do not stick. Add the mustard, stirring well and season to taste with salt and freshly ground black pepper.
• Serve the steaks with the sauce poured over the top and a selection of seasonal greens or a salad with chips (French fries) or a baked jacket potato.
• NB: The honey is optional, it adds a mellow flavour to the sauce if you feel the whisky makes the sauce a little too bitter - it does not add a vast amount of sweetness, so you can add it as an option.

STEAK BALMORAL

Steps:

• 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.

STEAK MEDALLIONS WITH POTATOES

Steps:

• Place the potatoes in a large, high-sided skillet, cover with water and bring to a boil. Add a good pinch of kosher salt and cook until tender, about 12 minutes.
• Heat the olive oil and 2 tablespoons of the butter in a large heavy-bottomed skillet over medium-high heat. Season the steak medallions all over with the steak seasoning. When the oil is hot and the butter has melted, add the steak to the skillet and cook 2 to 3 minutes per side for medium rare. Remove to a plate and cover with foil to rest.
• Without cleaning the skillet, add the garlic, thyme, oregano and onions. Reduce the heat to medium and cook, scraping the skillet to release any flavorful steak bits stuck to the bottom, until the onions are starting to become golden, 6 to 8 minutes. Add the white wine to the onions and allow it to reduce for 1 minute. Add the remaining 4 tablespoons butter and allow it to melt.
• Drain the potatoes and pour onto a serving platter. Using the bottom of a glass, press firmly to slightly crush the potatoes and sprinkle over a little kosher salt. Top with the onion mixture. Place the steak medallions on top and garnish with the chopped parsley and flaked sea salt. Serve with horseradish cream if desired.

THE BEST STEAK MARINADE

Steps:

• Mix olive oil, balsamic vinegar, Worcestershire sauce, soy sauce, Dijon mustard, and garlic in a small bowl. Season with salt and pepper.

WORLD'S BEST STEAK MARINADE

Steps:

• In a small bowl, whisk together soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, pepper, salt, and a pinch of red pepper. Add steaks to a resealable zip lock bag or large bowl and pour the marinade on top. Marinate for 2 hours or overnight.
• Turn the skillet to high heat. Add the steaks. Cook on each side for 3 minutes or until outside is browned. Reduce heat to medium-high. Cook the steaks to the desired doneness. Mine took about 10 minutes flipping 3 times to get a medium well.
• Top with butter and garnish with fresh parsley if desired

GARLIC-BUTTER STEAK

Steps:

• Mix 1 tablespoon butter with parsley, garlic and soy sauce., Sprinkle steak with salt and pepper. In a large skillet, heat remaining butter over medium heat. Add steak; cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-7 minutes per side. Serve with garlic butter.