Monday, July 22, 2013
Steak with Mushroom, Sherry, and Whole Grain Mustard Sauce
I was looking for a recipe to spice up a standard steak. I was making a birthday meal for a friend and wanted it to be a little nicer than your average grill dinner. I found this recipe and gave it a whirl. The sauce is full of great flavors without being too heavy or rich (often the case with mushroom sauces). It's super easy to make and can withstand a bit of compromising. It's not a thick sauce, but rather a thinner sauce with mushroom chunks.
Gordon Ramsay suggests serving this over a t-bone steak, and since I'm not a steak specialist, I'd take his word on it. Of course t-bone steaks aren't available in my part of Switzerland, so I made this sauce for a sirloin. I imagine the sauce would also be great with chicken if you prefer not to eat red meat.
Adapted from Gordon Ramsay
Enough sauce for 4 servings
For the steaks:
4 steaks, any cut you like (Gordon Ramsay suggests t-bone)
salt and pepper, to season
1 to 2 tablespoons oil
For the sauce:
2 tablespoons olive oil
1/2 pound (about 200 grams) button mushrooms, cleaned and quartered
1 garlic clove, lightly crushed
1 spring thyme
2/3 cup (150 ml) dry sherry
1 tablespoon balsamic vinegar
1/2 (115 ml) cup beef stock
2 tablespoons creme fraiche
1 tablespoon whole grain mustard
2 tablespoons chopped parsley
In a large pan, heat the oil. Add the mushrooms, garlic, and thyme and stir often to fry the mushrooms. Add 100 ml of sherry and cook until reduced to a glaze (3 to 5 minutes). Add the vinegar and cook a few more seconds. Stir in the remaining sherry and stock and bring to a boil. Simmer for 3 minutes.
In the meantime, season your steaks with salt and pepper. Heat a pan over medium, medium-high or high heat (depending on your meat: moderate heat for a fillet, hot for a t-bone, very hot for a rib-eye) and add the oil. Start cooking your steaks to your preferred level of doneness, generally about 1 1/2 to 2 1/2 minutes per side. If you prefer, you can also grill your steaks.
Remove the garlic and thyme from the pan. Add the creme fraiche and mustard. If you cooked the steaks in a pan, add the pan juices from the meat at this point (if you don't, it's not a big deal) and mix in the parsley. Serve over steak.
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