Steak Balmoral
Savor the taste of Scotland with this indulgent Steak Balmoral recipe, a dish bursting with rich flavors and comforting textures. Tender, perfectly seared beef steaks are crowned with a generous serving of savory haggis and drizzled with a creamy, velvety whisky sauce made from Scottish whisky, beef stock, and heavy cream. This show-stopping dish combines the earthy richness of haggis with the luxurious touch of a classic whisky cream reduction, all brought together in under 40 minutes. Garnished with fresh parsley and best served alongside buttery mashed potatoes or seasonal vegetables, Steak Balmoral is an elegant yet hearty meal perfect for special occasions or a cozy night of indulgence. Whether you're exploring Scottish cuisine or simply looking to elevate your steak night, this recipe is sure to impress.
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Recipe Information
Ingredients
- 2 pieces Beef steaks (e.g., sirloin or ribeye)
- 200 grams Haggis
- 150 milliliters Heavy cream
- 50 milliliters Scottish whisky
- 50 milliliters Beef stock
- 30 grams Unsalted butter
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 tablespoon Chopped fresh parsley (for garnish)
Instructions
Remove the steaks from the fridge 30 minutes before cooking to allow them to come to room temperature. Pat them dry with paper towels and season both sides with salt and black pepper.
Preheat a heavy-bottomed skillet or frying pan over medium-high heat. Add the olive oil and half the butter to the pan.
Sear the steaks for 2-3 minutes on each side for medium-rare, or adjust the cooking time to your desired doneness. Once cooked, remove the steaks from the pan and set aside to rest under foil.
In the same pan, add the remaining butter and cook the haggis until heated through, breaking it up with a wooden spoon if needed. Divide the haggis and set aside as a topping for the steaks.
Deglaze the pan by adding the whisky. Let it simmer for about 1-2 minutes to allow the alcohol to evaporate, scraping up any browned bits from the bottom of the pan.
Add the beef stock to the pan and simmer for another 2 minutes to reduce slightly.
Stir in the heavy cream and lower the heat. Let the sauce cook gently for 4-5 minutes, stirring occasionally, until it thickens slightly.
Taste the sauce and adjust the seasoning with more salt and pepper if necessary.
To assemble the dish, place the steaks on individual plates, top each with a generous portion of haggis, and drizzle the whisky cream sauce over everything.
Garnish with freshly chopped parsley and serve immediately. Pair with mashed potatoes or vegetables for a complete meal.
Nutrition Facts
Calories |
2407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.0 g | 240% | |
| Saturated Fat | 89.1 g | 446% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 642 mg | 214% | |
| Sodium | 3923 mg | 171% | |
| Total Carbohydrate | 4.3 g | 2% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 0.0 g | ||
| Protein | 129.2 g | 258% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 93 mg | 7% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1338 mg | 28% | |
*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.
