Whisky Sauce with peppered beef

For the peppered beef do as you have always done. It is important that the beef is as you like it.

For the new potatoes I recommend butter and chives.

I don't think that Whisky is as natural cooking ingredient as Brandy but it is still if correctly used absolutely divine. In Scotland you can get marmalade's, mustard's, spreads and sauces and pretty much anything with whisky but I believe it is best served in sauce.

Ingredients for the sauce:

• 50ml whiskey
• 1/2 tsp of balsamic vinegar
• 150ml double cream
• black pepper
• Salt

Method:
1. Pour whisky into sauce pan and set it light (this burns some of the alcohol and gets rid of any bitterness)
2. Pour in the cream and seasoning.
3. Put half a spoonful of good quality balsamic vinegar to support the whisky flavor.

Let simmer till consistency is to your taste.

Serve and enjoy