Mushroom, sherry & grain mustard sauce

Mushroom, sherry & grain mustard sauce

  • Rating: 5 out of 5.19 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Freezable
Nutrition:
HighlightNutrientUnit
kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
low insalt0g
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Ingredients

Method

  • STEP 1

    Heat the oil in a large pan and fry the mushroomswith the garlic and thyme, stirring until softened.

  • STEP 2

    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.

  • STEP 3

    Remove the garlic and thyme, then mix in the crème fraîche and mustard. Pour in any juices from the steak, then add the parsley.

Goes well with

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    Rating: 5 out of 5.19 ratings
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