This is from the Great British Menu cookbook and this particular recipe is from Nick Nairn from Scotland. The best part about this dish was using an aged, island whisky which brought plenty of peaty, earthy smokiness to the sauce. Using a good whisky will make the difference here between average and extraordinary in the sauce. Let me be clear: the sauce was good.
Peppered Fillet of Beef with Whisky and Mushroom Sauce
3 tablespoons black peppercorns
700 g beef fillet
4 teaspoons dijon mustard
2 tablespoons sunflower oil
50 g butter
200 g mushrooms, sliced
50 milliliters whisky, blended
8 tablespoons beef stock
4 tablespoons double cream
sea salt and pepper
Crush the peppercorns coarsely in a mortar and pestle (or grind using a pepper grinder on a coarse setting). Alternatively, you can grind the pepper in a spice mill but then you must tip the pepper into a fine sieve and shake out all of the powder. This is very important as the powder will make the steaks far too spicy.
Spread the peppercorns out on a small plate. Smear both sides of the steaks with the dijon mustard, then coat them in the crushed peppercorns (just on the top and bottom). Season the steaks with salt. If you add the salt before this stage it draws out the moisture, preventing the pepper from sticking to the meat.
Heat a large heavy-bottomed frying pan until nice and hot. Add the sunflower oil and then the steaks, and brown both sides, turning once only. Don't fiddle with the steaks once they are in the pan or the peppercorn crust will fall off - the aim is to produce a good crusty coating on each surface.
Now add the butter and allow it to color a nut brown, but don't let it burn. Add the mushrooms and work around in the butter. As the mushrroms start to absorb the juices, turn the steaks again and allow them to cook 3-4 more minutes on each side, turning once or twice and moving them around the pan to make sure the whole surface has plenty of color and the edges of the meat are well seared. Transfer the steaks to a baking tray and set aside in a warm place.
Add the whisky to the pan and cook over a very high heat for 1 minute to boil off the alcohol. (WARNING: The whisky is likely to burst into flames. If this worries you, have a large lid ready to whack on the pan. Add the stock and reduce until really thick, then pour in the cream. Reduce again, scraping and stirring together and gooey bits from the bottom of the pan. When it boils fiercely, it's ready.
To serve, pour any juices from the resting meat back into the sauce and place a steak on each warm plate. Spoon the sauce with the mushrooms over the steak.
Saute Potatoes
16 new potatoes, washed but not peeled
1 sprigs thyme
1 garlic, lightly crushed
salt
2 tablespoons olive oil
85 g butter, cold, diced
sea salt
Put the potatoes in a saucepan, cover with cold water and the thyme, garlic and a good pinch of fine salt. Cover the pan and bring to the boil over high heat, then turn the heat down to medium and simmer gently (don't boil) for about 20 minutes.
Check the potatoes by piercing the center of one with the tip of a small, sharp knife - it should go in easily with just a little resistance (you'll be cooking the potatoes again). Drain and leave to cool.
Cut each potato in half, then slice any large ones into 1cm-thick discs. Heat the oil in a large, non-stick frying pan over medium-high heat until it gives off a light haze. Place the potatoes in the pan, spread them out and season with fine salt. Saute for 3-6 minutes until golden brown underneath. Turn the slices over with a knife, season with salt again and cook for another 2-3 minutes until golden brown.
Add the butter and allow to melt. Baste the potatoes with the butter for 30 seconds or so, then with a slotted spoon, lift the potatoes out and put onto some paper towels to drain. Sprinkle with sea salt.
TO FINISH:
Put a layer of potatoes down on a plate and rest the steak on top of it. Pour the sauce over and serve.
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