Steak Balmoral and Whisky Sauce from the Witchery by the Castle

Indulge in the elegance of Scottish cuisine with this Steak Balmoral and Whisky Sauce from The Witchery by the Castle, a beloved Edinburgh landmark renowned for its culinary artistry. This recipe combines tender, seared beef fillet steaks crowned with rich, savory haggis for a bold flavor pairing steeped in tradition. Bathed in a luxurious Scotch whisky cream sauce, infused with the earthy sweetness of shallots and the deep savoriness of stock, this dish delivers a restaurant-quality dining experience at home. Perfectly suited for a special occasion, serve this masterpiece alongside velvety mashed potatoes and fresh seasonal greens for an unforgettable feast. With its fusion of simplicity and sophistication, this Scottish classic will transport you straight to the heart of the Highlands.

Nutriscore Rating: 54/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 2

Ingredients

• 2 pieces (6-8 oz each) Beef fillet steaks
• 200 grams Haggis
• 30 grams Butter
• 2 pieces (finely chopped) Shallots
• 60 ml High-quality Scotch whisky
• 200 ml Beef or chicken stock
• 150 ml Double cream (heavy cream)
• 1 to taste Salt
• 1 to taste Black pepper
• 1 tablespoon Vegetable oil

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

Heat a large skillet over medium-high heat and add the vegetable oil.

Step 3

Season the beef fillet steaks on both sides with salt and black pepper.

Step 4

Sear the steaks in the hot skillet for 2-3 minutes on each side, or until a golden-brown crust forms. Remove the steaks from the skillet and set aside.

Step 5

Divide the haggis into two portions and form flat discs about the size of the steaks.

Step 6

Add the haggis discs to the skillet and fry for 1-2 minutes on each side, just until warmed through. Remove from the skillet and place one haggis disc on top of each steak.

Step 7

Transfer the steaks (with the haggis on top) to an ovenproof dish and finish cooking in the preheated oven for 5-10 minutes, depending on your preferred level of doneness (5 minutes for medium-rare, 10 minutes for medium-well).

Step 8

While the steaks are in the oven, make the whisky sauce: In the same skillet, melt the butter over medium heat.

Step 9

Add the finely chopped shallots to the skillet and sauté for 2-3 minutes, or until softened.

Step 10

Carefully pour the Scotch whisky into the skillet and allow it to simmer for 1-2 minutes, letting the alcohol cook off.

Step 11

Stir in the beef or chicken stock and allow the mixture to simmer for another 2-3 minutes, reducing slightly.

Step 12

Lower the heat and slowly stir in the double cream. Simmer gently for 3-4 minutes until the sauce thickens. Taste and season with salt and black pepper as needed.

Step 13

Remove the steaks from the oven and let them rest for a minute or two.

Step 14

To serve, place each steak (with its haggis topping) on a plate, and generously spoon over the whisky sauce. Serve immediately with your choice of sides, such as mashed potatoes and seasonal greens.

Nutrition Facts

Serving size	(1065.1g)

Amount per serving	% Daily Value*
Calories	2328.8

Total Fat 178.6g	0%
Saturated Fat 85.2g	0%
Polyunsaturated Fat 9.2g
Cholesterol 647.4mg	0%
Sodium 4604.1mg	0%
Total Carbohydrate 21.2g	0%
Dietary Fiber 2.5g	0%
Total Sugars 9.5g
Protein 120.9g	0%

Vitamin D 88.6IU	0%
Calcium 232.6mg	0%
Iron 14.0mg	0%
Potassium 1597.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 73.9%

Protein: 22.2%

Carbs: 3.9%