Celebrate Burns night with a recital and a cosy dinner for 2 people.
2 steaks, Sirloin is best for this dish. Combine 1tblsp flour, pinch of chilli powder, freshly ground salt and pepper and dust the steaks. Put a generous amount of good quality olive oil in a pan and brown the steaks for 4 minutes on one side, and then turn over. Add a chopped shallot and 4 smashed garlic cloves and after 5 minutes, remove the steaks from the pan. Add 150ml of Whiskey and reduce the mix for 3 minutes, stirring to get all the flavours from the sides of the pan involved. Add 175 ml of beef stock and a couple of sprigs of Rosemary and reduce the sauce slowly. Once thick, remove the sprigs and pour lashings over the steaks – mashed ‘neeps and tatties’ (swede/turnip and potatoes) are the perfect accompaniment to this warming, satisfying dish.