MUSHROOM, SHERRY & GRAIN MUSTARD SAUCE

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Mushroom, sherry & grain mustard sauce image

Try Gordon Ramsay's 'meaty' sauce to set off a big T-bone steak

Provided by Gordon Ramsay

Categories     Side dish

Time 20m

Number Of Ingredients 10

3 tbsp olive oil
200g button mushroom , quartered
1 garlic clove , lightly crushed
1sprig thyme
150ml dry sherry
1 tbsp sherry or balsamic vinegar
150ml beef stock or brown chicken stock (could be made with a good bouillon powder)
2 tbsp crème fraîche
1 tbsp grain mustard
2 tbsp chopped flatleaf parsley

Steps:

  • Heat the oil in a large pan and fry the mushroomswith the garlic and thyme, stirring until softened.
  • Pour in 100ml sherry and cook until reduced to a glaze, about 3 mins. Add the vinegar and cook for a few secs more. Mix in the remaining sherry and the stock, bring to the boil and simmer for 3 mins.
  • Remove the garlic and thyme, then mix in the crème fraîche and mustard. Pour in any juices from the steak, then add the parsley.

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