About this recipe:Great steak, crisp fried potatoes and a whisky cream sauce made right in the pan - so good!
2 knobs butter
100ml olive oil
6 potatoes, peeled and diced
100ml double cream
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:20min › Cook:20min › Ready in:40min
Heat one knob of the butter and all of the oil over high heat in a frying pan. When hot, stir in the potatoes. Reduce the heat to medium and let them cook for 20 minutes, turning occasionally, till evenly browned.
Meanwhile, heat the remaining butter in another frying pan over high heat until the butter begins to brown. Add the steaks and cook until the steaks reach your desired doneness (see footnote).
Reduce the heat to low. Pour in the whisky and stir to gather up any brown bits on the bottom of the pan, then stir in the cream.
Serve on individual plates with the potatoes, and pour over the whisky pan sauce.
Cooking time will depend on the thickness of your steak. For 2.5cm (1 inch) thick steaks, cook 8 minutes for rare; 9 minutes for medium-rare; and 10 minutes for medium, turning once halfway through cooking.