steak a claim

4 onions, peeled 50ml whisky 600ml beef stock 100g salted butter 1 garlic clove, crushed A few pine sprigs 1-2tbsp olive oil Sea salt and black pepper 400g rump steak, 5cm thick 150g long-stem broccoli STEAK WITH WHISKYBRAISED ONIONS AND MUSTARD SAU

INGREDIENTS (SERVES 2)

For the sauce:

2tbsp Scottish grainy mustard ½tsp English mustard 2tbsp salted butter

25ml whisky

75ml double cream

METHOD

1. If using, light your barbecue. When coals are silvery in colour, it’s ready.

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

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

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

5. Season the steak, brush with some of the melted pine butter. Cook on the hot griddle pan or barbecue for two minutes, then brush with more butter, flip over, cook for another two mins.

6. Add the long-stem broccoli to pan or barbecue for the last two minutes of cooking, again brushing with pine butter. Lift steak onto a board, rest for four minutes.

7. 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 flambe to burn off the alcohol. 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.

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