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Gaelic Steak

• 2 oz (50 g) butter
• 4 x 4-6 oz (100-150 g) fillet steaks
• 2 tbsp (2 x 15 ml) shallots, chopped
• 4 oz (100 g) button mushrooms, cleaned and chopped
• 8.5 fl oz (250 ml) cream
• a dash of Whisky
• Freshly ground black pepper
• Salt
• Watercress and Tomato flowers to garnish
• Serves 4

• Melt the butter in a large heavy based frying pan. Add the steaks and cook quickly on both sides to seal. Cook for a further 2-3 minutes or according to individual taste. Remove the steaks from the pan and keep hot.
• Add the shallots and mushrooms to the pan and cook until tender. Stir in the cream and whisky. Cook over a low heat until the cream reduces and the sauce thickens.
• Place the steaks into a warmed serving dish and pour over the sauce. Garnish with watercress and the tomato flowers.

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