Steak with whisky-braised onions and mustard sauce

Serves 2 Starters and mains

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Method

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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