A Creamy Mushroom, Sherry and Mustard Sauce to go with Succulent Beef Steaks

I whipped up this recipe after getting bored of the usual choice of peppercorn sauce or gravy to go with our beef steaks. This sauce is creamy and full of flavour with a cheeky punch from the mustard and the sherry. It could also be used for a stroganoff style dish and is delicious with pork chops. This recipe is fuss free and perfect for a relaxed but special supper or just for a treat! Enjoy!

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Ingredients

3 tbsp of olive oil or butter
200g button mushrooms, sliced
1 garlic clove, chopped
1 sprig of thyme
100ml dry sherry
1 tbsp balsamic vinegar
150ml beef stock
2 tbsp crème fraîche
1 tbsp wholegrain mustard

Serves four

Method

Melt the butter or heat the oil in a large pan and fry the mushrooms, garlic and thyme until soft. Pour in the sherry and reduce for around 4 minutes then add in the balsamic vinegar and cook for another minute. Then pour in the stock and mix in the mustard and simmer for around 10 minutes. Remove the sprig of thyme and spoon in the crème fraîche. Put to one side whilst you fry your steaks until they are as rare or as well done as you like them. Rest the steaks for 5 minutes before serving.

Plate up with lots of roasted root vegetables or some chunky chips!

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One thought on “A Creamy Mushroom, Sherry and Mustard Sauce to go with Succulent Beef Steaks

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