Ribeye Steaks with Whisky Cream Sauce
Indulge in the rich flavors of Ribeye Steaks with Whisky Cream Sauce, a luxurious dish that's sure to impress. This recipe features succulent Aberdeen Angus ribeye steaks, pan-seared to perfection and topped with a creamy, smoky whisky sauce, accented by sautéed shallots and mushrooms. It's a gourmet meal that's perfect for special occasions or a delightful weekend dinner. Serve with a side of roasted vegetables or creamy mashed potatoes for an unforgettable dining experience.
N/A
Servings
450
Calories
11
Ingredients
Ingredients
Aberdeen Angus ribeye steaks
4 (Seasoned with salt and black pepper)
Butter
1 ounce (Melted in the skillet)
Shallot
1 (Chopped finely)
Scotch whisky
4 tablespoons (Add to the skillet for flambé)
Coarse grain mustard
1 teaspoon (Mixed into the sauce)
Beef stock
1/2 cup (Added to the sauté mixture)
Sliced mushrooms
4 ounces (Sautéed with shallots)
Double cream
1 cup (To create a rich sauce)
Fresh parsley
1/4-1/2 cup (Chopped, added before serving)
Salt
to taste (For seasoning)
Fresh ground black pepper
to taste (For seasoning)
Instructions
1
Begin by seasoning the Aberdeen Angus ribeye steaks with salt and freshly ground black pepper.
2
In a large skillet, pan-fry the steaks over medium-high heat for about 4-5 minutes on each side, or until they reach your desired level of doneness. Once cooked, transfer the steaks to a warm plate and cover loosely with foil to rest.
3
In the same skillet, reduce the heat to medium and add the butter, allowing it to melt. Stir in the chopped shallot and sauté for about 2-3 minutes until it becomes soft and translucent.
4
Carefully pour the Scotch whisky into the skillet and ignite it with a long lighter or match to flambé. Allow the flames to subside, which will enhance the flavor of the sauce.
5
Once the flames have extinguished, add the coarse grain mustard, beef stock, and sliced mushrooms. Stir to combine and let it simmer for approximately 5 minutes until the mushrooms are tender.
6
Pour in the double cream and bring the mixture to a gentle boil, then reduce the heat and let it simmer for 10-15 minutes, stirring occasionally until the sauce has thickened and reduced by half.
7
Just before serving, stir in the fresh parsley and adjust the seasoning with more salt and pepper, if needed.
8
Plate your ribeye steaks and generously pour the whisky cream sauce over the top. Serve immediately and enjoy!
Nutrition Information
35g
Fat
3g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein in this recipe?
The primary protein is Aberdeen Angus ribeye steaks.
How many steaks are needed for this dish?
The recipe calls for 4 Aberdeen Angus ribeye steaks.
How do you prepare the steaks before cooking?
Season the ribeye steaks with salt and freshly ground black pepper.
At what heat should the steaks be pan-fried?
The steaks should be cooked over medium-high heat.
How long should each steak be cooked?
Pan-fry the steaks for about 4-5 minutes on each side or to your desired doneness.
What should you do after the steaks are cooked?
Transfer them to a warm plate and cover loosely with foil to rest.
What is used to sauté the shallots?
One ounce of butter is melted in the skillet to sauté the shallots.
How long do you sauté the chopped shallot?
Sauté for about 2-3 minutes until it becomes soft and translucent.
What type of whisky is used for the sauce?
The recipe uses 4 tablespoons of Scotch whisky.
How is the whisky added to the sauce?
Carefully pour the Scotch whisky into the skillet and ignite it with a long lighter or match to flambé.
What type of mustard is included in the whisky sauce?
One teaspoon of coarse grain mustard is used.
How much beef stock is required?
The recipe requires 1/2 cup of beef stock.
What type of mushrooms are used in the sauce?
The recipe calls for 4 ounces of sliced mushrooms.
How long do the mushrooms need to simmer?
Simmer for approximately 5 minutes until the mushrooms are tender.
What kind of cream is used for the sauce?
One cup of double cream is used to create a rich sauce.
How long does the sauce need to simmer after adding the cream?
Let it simmer for 10-15 minutes until it has thickened and reduced by half.
When is the fresh parsley added?
Stir in 1/4 to 1/2 cup of fresh parsley just before serving.
What are the total calories per serving?
There are 450 calories per serving.
What is the fat content of this dish?
This dish contains 35 grams of fat per serving.
How many carbohydrates are in this recipe?
The recipe contains 3 grams of carbohydrates per serving.
What is the protein content per serving?
There are 30 grams of protein per serving.
What kind of cuisine is this recipe?
This recipe is categorized as Scottish cuisine.
What side dishes are recommended for these steaks?
Serve with a side of roasted vegetables or creamy mashed potatoes.
How many ingredients are in this recipe?
There are 11 ingredients listed in the recipe.
What tags are associated with this recipe?
Tags include steak, ribeye, whisky sauce, gourmet recipe, dinner, luxury meal, beef, and special occasion.
Is the steak seasoned with anything other than salt?
Yes, it is also seasoned with fresh ground black pepper.
Why should you flambé the whisky?
Flambéing allows the flames to subside and enhances the flavor of the sauce.
What is the purpose of the beef stock?
The beef stock is added to the sauté mixture to help build the base of the sauce.
Can this meal be served for special occasions?
Yes, it is described as a gourmet meal perfect for special occasions or delightful weekend dinners.
How do you finish the sauce before plating?
Stir in fresh parsley and adjust the seasoning with more salt and pepper if needed.