A mushroom steak sauce of sauteed mushrooms in a savoury brown sauce enriched with butter.
Ingredients
2 tbspn Butter
1 tbspn Olive Oil
200gm sliced Button Mushrooms
1 small shallot – minced
2 cloves Garlic – minced
1 tbspn Flour
240ml Beef Stock
1/2 tspn Cornflour
2tbspn Dijon Mustard
1 tbspn Worcestershire Sauce
60ml dry white wine or dry red wine (or flambé in Brandy)
2 tbspn Double Cream
1 tablespoons pan dripping from cooked steak (optional)
Salt and Pepper to taste
Preparation Method
Heat the skillet to the stove top set over medium-high heat. Add 1 tablespoon butter and the olive oil. Once melted, add the mushrooms and stir to coat. Spread out in an even layer and cook undisturbed for about 5mins until the mushrooms are well browned on one side. Stir and continue cooking until the moisture is released and then evaporates and the mushrooms are well browned, about 3 minutes more.
Add the remaining 1 tablespoon of butter to the pan with the shallots and mushrooms. Cook stirring frequently until softened, about 3 minutes. Add the garlic and sauté for 1 minute or until fragrant.
Gradually add the wine and stir to deglaze the pan while scraping up any browned bits on the bottom (or add the Brandy and allow to bubble befor lighting). Continue cooking until almost all the wine has evaporated.
Stir the cornstarch into the beef stock then add the stock, Mustard and Worcestershire to the pan and bring to a simmer. Continue to simmer and stir until the sauce is slightly reduced, about 5 minutes. Reduce the heat to low and add the cream. Heat gently for a few minutes or until the sauce thickens slightly and coats the back of a spoon.
Check the seasoning and add salt and pepper to taste. Add a further splash of beef stock if needed for desired consistency.
Spoon the sauce over steak.
Ormside Kitchen 