HIGHLAND STEAK
This Highland Steak recipe features perfectly seared beef filets, finished with a rich, creamy sauce made from butter, Scotch whisky, and heavy cream. Grated cheddar cheese adds a savory depth, while fresh parsley provides a vibrant garnish. It's a quick yet elegant main course, delivering robust flavors inspired by Scottish culinary traditions, ideal for a refined meal.
Equipment
- 1 Heavy-Bottomed Skillet Cast iron or stainless steel for optimal searing
- 1 Tongs For handling steaks without piercing
- 1 Measuring Spoons
- 1 Whisk For emulsifying the sauce
- 1 Chef's Knife and Cutting Board For chopping fresh parsley
Ingredients
Main
- 1/4 c butter
- 4 beef filets
- 3 Tbsp heavy cream
- 2 Tbsp scotch whisky
- ยท salt and freshly ground black pepper
- 1/2 c grated cheddar cheese
- 2 Tbsp chopped fresh parsley
Instructions
- Pat the beef filets thoroughly dry with paper towels and season generously with salt and freshly ground black pepper on all sides.
- Heat a heavy-bottomed skillet over medium-high heat. Add 1/4 cup butter and melt until it foams and just begins to brown.
- Carefully place the seasoned beef filets in the hot skillet. Sear for 2-4 minutes per side, depending on thickness and desired doneness (e.g., 2 minutes per side for rare, 4 minutes for medium).
- Remove the seared filets from the skillet and transfer them to a warm plate or cutting board. Tent loosely with foil to keep warm and allow them to rest.
- Carefully deglaze the hot skillet by pouring in the 2 Tbsp Scotch whisky. Scrape the bottom of the pan with a wooden spoon to loosen any browned bits (fond) and bring to a quick simmer.
- Add the 3 Tbsp heavy cream to the skillet and bring the sauce to a gentle simmer, stirring continuously, and cook for 1-2 minutes until slightly reduced.
- Reduce heat to low and gradually whisk in the 1/2 cup grated cheddar cheese until it melts smoothly into the sauce, creating a creamy consistency.
- Return the rested beef filets to the skillet, turning them gently to coat them in the rich cheese-whisky sauce for about 30 seconds to warm through.
- Transfer the Highland Steaks to serving plates, spooning extra sauce over each filet.
- Garnish with 2 Tbsp chopped fresh parsley and serve immediately.
Notes
1. **Steak Selection & Prep:** Choose high-quality beef filets for tenderness. Ensure they are at room temperature and thoroughly patted dry before seasoning. This promotes a superior sear and crust. Season generously with salt and freshly ground black pepper just before cooking. 2. **Searing Technique:** Preheat your skillet over medium-high heat until it just begins to smoke. Add butter and let it melt until fragrant and slightly browned. Sear the steaks undisturbed for 2-3 minutes per side for a rich maillard reaction, then adjust cooking time to achieve your desired doneness. 3. **Deglazing with Scotch:** When adding the Scotch whisky, ensure the pan is hot but briefly removed from direct flame to prevent flare-ups. Scrape up any fond from the bottom of the pan to incorporate all those flavorful bits into your sauce. 4. **Sauce Consistency:** Once the cream is added, reduce it slightly before whisking in the cheddar. Maintain a gentle simmer to melt the cheese smoothly without breaking the sauce. Avoid over-reducing, as it will thicken further upon cooling. 5. **Resting:** Always rest the steaks for at least 5 minutes after searing to allow the juices to redistribute, ensuring a tender and moist bite.