Mushroom Sauce
3 tablespoons olive oil
200 grams button mushrooms, quartered
1 garlic clove, crushed
1 teaspoon dried thyme
150 mL vermouth
1 tablespoon balsamic vinegar
150 mL beef stock
2 tablespoons creme fraiche
1 tablespoon wholegrain mustard
Heat oil in a large pan, then add the garlic, thyme and mushrooms. Fry until the mushrooms are soft, then add the vermouth and cook until it has reduced to a glaze. Add the balsamic vinegar and cook for a few seconds more.
Add the remaining vermouth and the stock, bring to the boil and simmer for 3 minutes. Remove from the heat, stir in the creme fraiche and the mustard and spoon over your choice of steak.
3 tablespoons olive oil
200 grams button mushrooms, quartered
1 garlic clove, crushed
1 teaspoon dried thyme
150 mL vermouth
1 tablespoon balsamic vinegar
150 mL beef stock
2 tablespoons creme fraiche
1 tablespoon wholegrain mustard
Heat oil in a large pan, then add the garlic, thyme and mushrooms. Fry until the mushrooms are soft, then add the vermouth and cook until it has reduced to a glaze. Add the balsamic vinegar and cook for a few seconds more.
Add the remaining vermouth and the stock, bring to the boil and simmer for 3 minutes. Remove from the heat, stir in the creme fraiche and the mustard and spoon over your choice of steak.
This sounds like a great sauce for that retro fave Steak Diane.
ReplyDeleteGlad I found you through It's a Keeper's linky party. I linked in bacon and scrambled egg rolls. Have a super week.
Anything with creme fraiche in it has to be good!! Thanks for linking to Foodie Friday!!!
ReplyDeleteI am inviting to share this with my blog hop, Show your Stuff:
ReplyDeletehttp://juliejewels1.blogspot.com/2012/07/show-your-stuff-32-molasses-white.html
Hi Jaimie,
ReplyDeleteThis recipe looks delicious, we would really enjoy it. Hope you have a fantastic week and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen