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!



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


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!

Vanilla Cheesecake with an Oreo Base!

oreo cheescake

Ever since the first time I made this recipe I’ve had multiple requests for it! It’s incredibly versatile and can be tailored to anyone’s preferences. Personally I cannot resist oreos and the thought of them beneath a creamy cheesecake topping is enough to render any diet redundant. However, if oreos aren’t your thing, you can use any biscuit you like! You can also vary the topping by adding a splash of baileys or an extra squeeze of lemon, it really is up to you! My brother in law has requested the extra splash of baileys for the past three Christmas’ and I must say it does add a blush of festive cheer. The following recipe is the original and my personal favourite!


For the cheesecake topping

400g cream cheese
6 tbsp icing sugar
the juice of ½ lemon
1 vanilla pod, split (vanilla essence is a good alternative)
600ml double cream
icing sugar to dust

For the biscuit base

1 packet of oreos
75g unsalted butter
a pinch of sugar

For the cheesecake topping, put the cream cheese, vanilla and icing sugar in a large bowl and beat until smooth. Next add the lemon. In another bowl, whip the cream into soft peaks, then fold into the cheesecake topping mixture.

For the base, crush the biscuits, to do this I tend to put them into a sealable food bag and hit them with a rolling pin. You can either crush the biscuits until they are a fine crumb, but I tend to fine that with oreos it’s best to crush them into small, coarse chunks. Once this is done put them in a mixing bowl. Melt the butter in a pan then add to the biscuits a little at a time until they are a consistency that will stick but still crumble slightly. Add a pinch of sugar if you think necessary.

Either in a 10 inch tin or in small chef’s rings, press the biscuit mixture into the bottom and chill to firm.

Once cooled and firm, top the base with the cheesecake mixture and chill until you can’t wait any longer! Top with whatever you think looks pretty, I like to use fruit, chocolate and icing sugar. Rich, delicious and oh so yummy!