If you’ve just cooked a ripper steak, don’t wash out that pan just yet. While your meat rests, make this rich and creamy mushroom sauce that will soak up all that beefy goodness. The brandy or red wine deglazes the pan and brings another depth of flavour to the sauce, while the mustard helps to give it a nice roasted flavour.
- 1 tbsp of butter
- 125g of button mushrooms
- 2 tbsp of brandy or red wine (optional)
- 200ml of cream
- 125ml of beef stock
- 1 tsp of coarse grainy mustard (optional)
- Salt & freshly ground pepper
In the same pan you’ve used to cook your steaks, melt the butter slowly over a medium heat. Add the mushrooms and cook until slightly softened.
Flame with brandy if desired.
Deglaze the pan with the cream and stock, and simmer, stirring occasionally until the sauce has reduced by half. Season to taste with the mustard, salt and pepper.
Spoon the sauce over your steak and enjoy!