For years my Dad cooked this dish on my parent’s wedding anniversary. I don’t exactly know why but at some point their anniversary celebrations started to include my sisters and I so we too got to eat the delicious meal. Mum thinks the tradition of him making it for her probably began when they had 3 little kids and not a lot of money. Trust me though, this is the kind of steak dish you’d pay good money for in an established restaurant. Keeping in the spirit of celebrating anniversaries with tasty cuts of meat and decadent sauces I made what I hoped would be something similar for Jimmy and my third anniversary (not wedding!) this week. And to be fair whilst we don’t have 3 little kids and we do have disposable income on a weeknight, as this was, we don’t want to venture too far from home spending money unnecessarily. To truly celebrate we used the dishwasher as no one wants to spend their anniversary washing dishes.
And, as this is in reference to our relationship, I thought I’d do a quick shout out to Jimmy who has very little say in what’s for dinner in our house, eats whatever I cook him (even when it’s using ingredients he actually dislikes), waits for me to take thousands of photos of food, encourages me to write more and buys me tools to try and make this food photography lark a little bit easier.
The meat can be cooked however you like it but we did choose to splurge on getting filet steaks as it was a special occasion.
15 -20g butter
1t Worcestershire sauce
shallots (or onions), diced (see note)
150 ml beef stock
150 ml cream
whiskey (I used Glenfiddich as it’s what Jimmy actually owns and therefore assumed he likes – luckily I didn’t open his bottle of 28 year old scotch!)
greens and potatoes to accompany
- Cook the steak to your liking, remove from pan to rest and cover to keep warm.
- Add butter to pan, whilst melted scrape off the meaty bits from the bottom.
- Add onions/shallots (see note) and cook for 1 – 2 mins.
- Take pan off heat and add a splash of whiskey (splash size can relate to how much you like whiskey).
- Put back on heat and add stock and Worcestershire sauce. Allow to boil.
- Add cream and mustard to pan giving it a good stir.
- Turn it down to a simmer.
- Once thickened season with salt and pepper to taste.
- Remove cover from steaks and place each on serving plates. The plate they have just come off will have meat juices on it, you can add this to the pan with the sauce if you like (I did).
- Pour sauce over steaks and serve with greens and potatoes cooked however you like. I did green beans, tenderstem broccoli and crushed potatoes.
- If you have any leftover sauce (and you should) put it in a jug on the table as you’re gonna wanna pour it over everything (maybe even straight down your throat!
Note: I used a packet of pre-diced onion from the supermarket. This is because I find it difficult to get shallots without having to buy a large bag (so actually pre-cut veges = less waste). I regret this decision now, it was mixed with red onion and who knows what day they were cut but they had a very strong onion smell in my fridge, which is cool, I’m an onion fan but I think using them changed the flavour of the dish, which isn’t so cool. So this long note is just to say, ideally use a shallot but if you can’t purchase a single one easily use half a brown onion.