• 1.35kg/3lbs of sirloin of beef
• 1.1 litres/2 pints of beef stock
• 175ml/6 fl oz of heavy/double cream
• 75g/3 oz of butter
• 3 shallots - finely chopped
• 1 tablespoon of olive oil
• 2 good measures of Welsh whisky
• 1-2 teaspoons of wholegrain mustard, sea salt and black pepper

• Season the meat. Heat the oil in a roasting tin, and seal the meat until browned.
• Cook in a hot oven (200C/Gas Mark 6) for 15 minutes to each pound and an additional 15 minutes.
• Melt the butter in a saucepan and fry the shallots until softened.
• Add the whisky to the pan before adding the stock. Bring to the boil and reduce.
• Add the cream and mustard and cook until the sauce thickens.
• Allow the meat to rest before carving.

The whole process should take about an hour. Remember to prepare the meat first and pay particular attention to the sauce. Constant stirring is advisable after reducing the stock and adding the cream. If the sauce doesn't thicken sufficiently try adding a dash of yoghurt to give it the right consistency. We elected to serve the dish with an accompaniment of new potatoes, chopped leek, diced carrots and green beans (see pic above). You will find the original recipe in Dudley Newbery's excellent book (see below) along with many other mouth watering treats and delicacies. 

"Dudley's TV food programmes on S4C are amongst the most popular on the channel. Dudley himself the most popular and charismatic cook we have in Wales. His popularity is based on sound, attractive recipes that really work, using fresh, seasonal ingredients that are locally available.

This book presents the best recipes of his recent television series when he travelled all over Wales and explored Europe and the Far East. There is something here for all palates and occasions, whether Thai soup and noodles, chicken salad, a succulent steak in whisky sauce, or a wicked chocolate tart.

The recipes are divided into sections for soup, fish, sauces, meat, rice and pasta, vegetarian food and of course desserts. The ingredients and method of cooking are presented simply and clearly along with mouth-watering photographs.

Cook up a treat with this beautiful book!"