Steak with whisky-braised onions and mustard sauce

Serves 2 Starters and mains

WEB Steak with Wisky mustard Sauce0503 copy



  • 4 onions, peeled
  • 50ml whisky
  • 600ml beef stock
  • 100g salted butter
  • 1 garlic clove, crushed
  • a few pine sprigs, washed and patted dry
  • 1-2tbsp olive oil
  • 400g rump steak, 5cm thick
  • 150g long-stem broccoli

For the sauce

  • 2tbsp Scottish grainy mustard
  • 1⁄2tsp English mustard
  • 2tbsp salted butter
  • 25ml whisky
  • 75ml double cream


If using, light your barbecue. When the coals are silvery in colour, it’s ready to cook on. Alternatively, heat a large flat griddle pan over a medium heat until hot.

Place the whole onions in a pan with the whisky and beef stock. Cover and bring to the boil, then reduce the heat slightly and simmer for 40 minutes. Use a slotted spoon to lift the onions out of their cooking liquor and set aside to cool. Reserve the liquor.

Meanwhile, place the butter, garlic and pine sprigs into a separate pan and place over
a low heat to melt the butter.

If not cooking on the barbecue, preheat a griddle pan over a high heat. Cut the onions in half horizontally, then drizzle over the oil and season well. Cook on the griddle pan or on the barbecue, flat-side down, for a couple of minutes, until charred. Lift onto a plate and set aside.

Season the steak all over, then brush with some of the melted pine butter. Cook on the hot griddle pan or on the barbecue for 2 minutes, then brush with more butter, flip over and cook for another 2 minutes. Add the long-stem broccoli to the pan or barbecue for the last 2 minutes of cooking, again brushing with pine butter. Lift the steak onto a board and rest for 4 minutes. To make the sauce, put both

types of mustard in a pan with 1tbsp of the butter and 200ml of the reserved onion cooking liquor. Pour in the whisky, then flambé to burn off the alcohol, tipping the pan gently and carefully to ignite. Place over a medium heat and simmer until the liquid has reduced by half, then stir in the cream and season well. Whisk in the remaining 1tbsp of butter to finish.

Slice the steak into 3cm-thick slices and place on a platter with the broccoli, then spoon over the sauce. Pull the onions into petals and dot around before serving.

This recipe was taken from the June/July 2020 issue of Food and Travel.

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Recipe and photograph taken from James Martin's Islands to Highlands by James Martin. Photography by Peter Cassidy (Quadrille, £25)
WEB Steak with Wisky mustard Sauce0503 copy
Recipe and photograph taken from James Martin's Islands to Highlands by James Martin. Photography by Peter Cassidy (Quadrille, £25)


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