Tuesday, May 24, 2011

Porterhouse steaks with mushroom and Bruichladdich 12yo whisky sauce

Porterhouse steaks with mushroom whisky sauce
I whipped up this little treat for the household recently with great results and have to share with the club.  The most enjoyable part of this recipe I think, aside from eating, is choosing the whisky to use. Wary of choosing anything too smoky or peaty, or anything overly expensive, I opted for some Bruichladdich 12yo which turned out to be perfectly suitable. When you do add the whisky to the mixture, the creaminess of it is really brought out and treats the senses. Something like a Strathisla would also be excellent I think.

Regarding the steak, there are no rules here. The original recipe itself used eye-fillets, however I had some porterhouse (also known as tenderloin or strip steak) in the freezer ready to go.  It would be most suitable with a big T-bone as well. Cook your steak however you like. I personally enjoy mine medium-rare, with an emphasis towards rare.

This is a most delicious recipe, extremely easy to make, and to back up my judgement, Whisky sidekick also loved it. Will definitely have to try it again some time.

Mushroom and Whisky Sauce :
50gm butter
2 shallots, thinly sliced
60gm Swiss brown mushrooms
1 beef stock, crumbled
40ml whisky
60ml pouring cream
2 teaspoons lemon juice
1 tablespoon finely chopped flat leaf parsley
125ml water (half a cup)

Melt butter in a frying pan over moderate heat. Add shallots and cooks for 2-3 minutes until softened. Add the mushrooms and cook for 5 minutes, stirring often until tender. Sprinkle the stock cube into the pan and combine. Add the whisky and cook for 1 minute, then add the water and boil for 1 minute. Stir through the cream, lemon juice and parsley and bring to boil. Cook for 2-3 minutes or until thickened, season to taste and set aside till needed.

El Capitan