Scottish Steak Balmoral and Laphroaig Whiskey Sauce
Indulge in a taste of Scottish heritage with this show-stopping recipe for Scottish Steak Balmoral with Laphroaig Whiskey Sauce. This elegant dish features tender beef steaks filled with earthy, savory haggis, creating a rich and flavorful centerpiece. The steaks are perfectly seared and paired with a velvety sauce made from the iconic Laphroaig whiskey, known for its bold, smoky notes, balanced by sautéed shallots, garlic, beef stock, and a hint of heavy cream. Each bite delivers a harmonious blend of deep, comforting flavors with a touch of Highland charm. Serve alongside classic sides like creamy mashed potatoes, buttery neeps, and tatties for a truly authentic meal. Perfect for special occasions or culinary enthusiasts, this dish showcases Scottish cuisine at its finest!
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Recipe Information
Ingredients
- 2 pieces Beef steaks
- 150 grams Haggis
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 30 grams Unsalted butter
- 2 pieces Shallots (finely chopped)
- 2 cloves Garlic (minced)
- 60 milliliters Laphroaig whiskey
- 250 milliliters Beef stock
- 100 milliliters Heavy cream
- 1 tablespoon Fresh parsley (chopped, for garnish)
Instructions
Season the beef steaks with salt and black pepper on both sides.
Slice a pocket into the side of each steak and stuff it with haggis, taking care not to overfill.
Heat 1 tablespoon of vegetable oil in a heavy skillet over medium-high heat. Add the steaks and cook for 3-4 minutes per side for medium-rare, or until cooked to your desired doneness. Remove the steaks from the pan, tent with foil, and let rest.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of oil and the butter.
Add the chopped shallots and garlic to the pan and sauté for 2-3 minutes until softened and fragrant.
Carefully pour the Laphroaig whiskey into the skillet. Tilt the pan slightly away from you to avoid any flare-ups as the alcohol burns off. Let it reduce for about 1 minute.
Stir in the beef stock and bring it to a simmer. Let it reduce by half, which should take about 5-7 minutes.
Lower the heat and stir in the heavy cream. Cook for another 2-3 minutes, stirring constantly, until the sauce thickens slightly.
Taste and adjust seasoning with additional salt and pepper if necessary.
Return the steaks (and any resting juices) to the skillet to briefly warm through in the sauce.
Transfer the steaks to serving plates, spoon the Laphroaig whiskey sauce generously over the top, and garnish with chopped parsley.
Serve immediately with traditional sides like mashed potatoes, neeps (turnips), and tatties (potatoes).
Nutrition Facts
Calories |
2197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.9 g | 182% | |
| Saturated Fat | 62.3 g | 312% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 4460 mg | 194% | |
| Total Carbohydrate | 15.8 g | 6% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 1.9 g | ||
| Protein | 162.7 g | 325% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 179 mg | 14% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 1955 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
