Whisky Cacao Beef

Dram Attic is pleased to announce a brand new series called #CookingWithWhisky. In this series, we combine our love for food and whisky and share some original recipes with you, straight off the Dram Attic kitchen counter. We hope you try these recipes and tell us what you think! Remember, you don’t always have to use the whisky we mention in the recipe but it would be good to use a whisky with very similar tasting notes. You can find tasting notes online for just about any whisky you want. Hope you enjoy reading this as much as we’ve enjoyed creating it for you!

Whisky Cacao Beef


4 medium size beef fillets

2 tbsp cocoa powder

60-70 ml Hakushu Single Malt



1 tbsp Dijon mustard

Brown sugar

1 tbsp Olive oil


For the beef –

First marinate the beef in salt, pepper and Dijon mustard, being sure to massage the spice into the meat before refrigerating overnight. The following day rub in a healthy tablespoon of cacao powder and leave it to rest for 30 minutes. Heat the olive oil in a skillet, slap on the fillets and sprinkle with Whisky and brown sugar to caramelize as you flash-fry for 1 minute each side. Bake in an oven pre-heated to 180 degrees for 15 minutes.


For the gravy –

Your skillet should now be dripping in the beef’s juices so add to 100mls of meat stock along with thyme, pepper and a teaspoon of cacao. Add 45mls of Whisky to the jus, bring to the boil and simmer for 5 minutes until reduced. Pour the heavenly mix over the beef and an accoutrement of mashed potato and serve to your eagerly waiting guests.


Remember to tell us how this turns out for you!

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