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Scottish Cooking, Steak Balmoral

4 Aberdeen Angus steaks. If you are only cooking for two, halve the quantities below for the sauce.
4 tablespoons Scotch whisky
Half pint double cream
Quarter pint beef stock
4 oz sliced mushrooms
1 teaspoon coarse grain mustard
Salt and pepper to taste
1 oz butter

Pan fry the steaks and keep warm. Add the whisky to the pan and carefully set it alight. Add the cream, stock and mushrooms and bring to a boil. Simmer gently until the sauce has reduced by half, stirring from time to time.

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