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Pan fry the steaks in the butter. Remove from pan
and keep them
warm. Add the whisky to the pan and CAREFULLY set
it alight (this
will produce a good sized flame). Add the cream,
stock, mushrooms
and mustard. Bring to a boil. Reduce heat and simmer
gently until
the sauce has reduced by half, stirring from time
to time. Serve
with sauce over steaks.
