Royal recipe: the queen’s favorite dish with “shots of cream” – “Incredible taste”

The queen can eat what she wants and when she wants. But despite so much freedom, the monarch is quite attached to her food habits. Darren McGrady, a former royal chef has revealed one of the Queen’s favorite dishes and how to prepare it exactly to her taste.

“The Queen was never one to have surprises in the kitchen, she loved the same foods, the same dishes, over and over again,” Darren said.

“Once in a while she’d come back from somewhere she’d been and say ‘I got this dish, I got the recipe, can you make it please?’

“And we should try something different.

“But for the most part, it was these proven recipes.”

READ MORE: “I love it in French!” The queen returns the menu if the chef makes a mistake

A dish that the queen loves is the Gaelic steak; “beef or venison for the Queen depending on where she was” accompanied by “seasonal vegetables”.

If the royals were at Balmoral, Darren said ‘parsnip puree’ could be added, with the parsnips coming straight from the gardens.

“And a few little carrots to go with it,” Darren also added.

The dish is also served with a sauce made from onion, mushrooms, heavy cream, chicken broth, pot, whiskey, olive oil and chopped parsley.

How to Make Gaelic Steaks


Four beef tenderloin steaks – medium cut (6 oz each)

One finely chopped onion (8 oz)

A clove of garlic (peeled and minced)

3 oz sliced ​​Baby Bella mushrooms

A cup of heavy cream

Half a Knorr chicken stock cube dissolved in half a liter of boiling water (or half a liter of fresh homemade chicken stock)

Quarter teaspoon of Marmite

Two tablespoons of whiskey

Four tablespoons of olive oil

A tablespoon of finely chopped parsley

Salt and pepper


1) Season the beef with salt and pepper and brown it in a very hot pan with two tablespoons of olive oil.

2) Cook over medium heat for about four minutes on each side.

3) Remove from pan onto a plate, cover and keep warm.

4) In a sauté pan, add the remaining two tablespoons of olive oil and heat over low heat.

5) Add onion and cook until softened. Then add the mushrooms and garlic and sauté until the mushrooms soften.

6) Stir in the whisky, cream, chicken broth and stock pot and increase the heat to reduce the liquid.

7) When a nice consistency has been created, remove the sauce from the heat and adjust the seasoning.

8) Add the juice from the fillets and the chopped parsley and serve over the steaks with more chopped parsley to garnish.

9) Serve over mashed potatoes and vegetables.