When I discovered this one I was one happy girl!! It’s so delicious! It’s amazing on steak and I would highly recommend that you serve it with a great fillet steak and home made chips! BUT, this will also work with Pork fillet steaks or pork chops. The original recipe had 2 tbsps of parsley, but I found that was very overpowering so I’ve reduced that and I just sprinkle a little bit in at the end. But you can try for yourself. Add a little first and adjust for your taste. I have made this a few times. It’s a BIG favourite of mine!
3 tbsp olive oil
200g button mushrooms , quartered
1 garlic clove, lightly crushed
1 sprig thyme
150ml dry sherry
1 tbsp sherry vinegar
150ml beef stock or brown chicken stock
2 tbsp crème fraîche
1 tbsp grain mustard
1 tbsp chopped flatleaf parsley
– 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 seconds 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.
Recipe by Gordon Ramsay