Mushroom, sherry & grain mustard sauce
- Preparation and cooking time
- Serves 4
Try Gordon Ramsay's ‘meaty’ sauce to set off a big T-bone steak
- 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.