Mushroom, sherry & grain mustard sauce

• olive oil↗3 tbsp
• button mushroom↗200g g

  quartered

• garlic clove↗1

  lightly crushed

• thyme↗1sprig
• dry sherry↗150ml ml
• sherry↗1 tbsp

  or balsamic vinegar

• beef stock↗150ml ml

  or brown chicken stock (could be made with a good bouillon powder)

• crème fraîche↗2 tbsp
• grain mustard↗1 tbsp
• chopped flatleaf parsley2 tbsp

Step-by-step instructions

1. 1

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

2. 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.

3. 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.