As you know, my lovely husband and I have been on holiday on the island of Spiekeroog a few times. Harry had actually been there a couple of times before we met.

He once told me that he once had dinner at the restaurant of “Hotel zur Linde” and enjoyed pork medallions in a delicious whiskey cream sauce.

Unfortunately, he has not found this dish on the restaurant’s menu ever since.

My hubby is quite a talented chef, mind you, and for this year’s bunny holidays, he decided to try his hand at making a whiskey cream sauce himself.

And what can I say – he nailed it! 😋

As for the meat, he opted for strips of beef. Next time, he says, it’ll be pork medallions.

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What we need:

For the meat

• 400g (14oz) beef fillet or rump steak
• 1 tbsp margarine
• 1 tbsp olive oil
• salt
• black pepper

For the sauce

• 100ml (¼pt) whiskey (e.g. Kentucky Straight Bourbon)
• 200ml (½pt) beef stock
• 100ml (¼pt) whipping cream
• 1 onion
• 1 tsp margarine
• 1 tsp flour
• 1 tsp French mustard
• 1 tsp sugar

How to do it:

• Cut the meat into strips.
• Season the beef strips with salt and black pepper.
• Chop the onion finely.
• Prepare the beef stock.
• Sear the beef in margarine and olive oil (no longer than 3 minutes), then remove it from the pan and keep it warm.
• Melt the margarine in the same pan and fry the onions until translucent.
• Add the sugar and allow to caramelise slightly.
• Pour the whiskey very carefully, allow to reduce briefly.
• Dust with flour, stir in the beef stock and simmer for 3–4 minutes over low heat.
• Add the French mustard and the whipping cream, then reduce gently for another 2 minutes.
• Add the beef strips to the sauce, heat briefly without boiling.

We recommend serving this with duchess potatoes and red cabbage. With pork medallions, we might have opted for croquettes.