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  • Four 8oz (250g) fillets of Aberdeen Angus steak.
  • 4 tablespoons Scotch whisky
  • 13 fluid ounces (350g) double cream
  • 4 oz (125g or one stick) grated smoked cheese
  • 1 oz (25g or ¼ stick) butter
  • Salt and pepper to taste

Pan fry the steaks according to preference (rare, medium, well done, cremated etc) and keep warm. Pour whisky into a pan and flambé (take care when setting light to the whisky). Add cream and grated cheese and bring slowly to a simmering point. Continue to gently simmer, stirring from time to time, until the sauce has been reduced by half. Season with salt and pepper and mix in the butter for extra flavour. Pour sauce over the steaks and serve with a selection of fresh vegetables.