Method
1. Put the onions in a pot with the whiskey and the beef stock. Simmer for 40 minutes or until soft. Remove with a slotted spoon leave to cool a little. Then half.
2. Heat a heavy based frying pan over a medium heat with the 2 tbsp vegetable oil. Add the potatoes and cook on all sides until golden brown. Cover and cook on a low heat until tender.
3. Heat another heavy based frying pan or griddle over a high heat. Season the steaks, heat the olive oil. Cook the steaks for 2 minutes on each side. Add a little butter when flipping them over. Remove to a plate, allow to rest but keep warm.
4. Tip out most of the fat from the pan, heat again. Sauté the shallots on the cut side until they are caramelised.
5. To make the sauce, in a small pot heat the mustards and 200 ml of the shallot cooking liquid, together. Pour in the whiskey, flambé for a minute, simmer until the liquid has reduced by half, then stir in the cream and season well. Stir in the remaining butter.
6. Slice the steaks and serve with the shallots, potatoes, broccoli and sauce alongside.
