Steak Balmoral

• 4 rib eye steaks
• 1 ounce butter
• 1 shallot, chopped
• 4 tablespoons Scotch whisky
• 1 teaspoon coarse grain mustard
• 23 cup beef broth
• 4 ounces sliced mushrooms
• 1 cup heavy cream
• 2 tablespoons fresh parsley, chopped
• salt and pepper, to taste

1. Pan fry the steaks to desired 'doneness' and keep warm.
2. In a separate pan, melt the butter.
3. Saute the chopped shallot until soft.
4. Add the whisky to the pan and carefully set it alight.
5. When the flame goes out add the grain mustard, broth and mushrooms.
6. Add the cream and bring to the boil.
7. Simmer gently until the sauce has reduced by half, stirring from time to time.
8. Add the chopped parsley just before serving.
9. Season well.
10. Pour over steaks to serve.

butter, shallot, scotch whisky, coarse grain mustard, beef broth, mushrooms, heavy cream, fresh parsley, salt

Taken from www.food.com/recipe/steak-balmoral-227742 (may not work)