This rich sauce is a perfectly indulgent combination of cream and sweet wine, threaded with earthy mushrooms and fresh thyme. Delicious! – if I may say so myself.
I try to stick to healthy food during the week, and save treats for the weekend, but sometimes, only luxury will do: a simple but delicious combination of steak with chips. All it needs is the perfect sauce to finish it off – and perhaps a few greens to add some vitamins…
The first steak sauce Dad cooked me at home left a lasting impression on me. It was a creamy peppercorn one, with mushrooms and brandy, and now my favourite sauce must contain mushrooms, black pepper and cream. It must also be smooth and velvety on my tongue, and above all, easy to make.
I have made a couple of revisions to the original recipe, including adding fresh thyme and changing the alcohol. The original sauce used brandy, but here I have replaced this for a medium white wine, which lends a more subtle sweetness to the sauce. It’s also more likely to be in my fridge when I want to make this last minute! I’ve said to use small button mushrooms, as these need less preparation, but any will work. A mixture of different types is great to make it more interesting too – but use whatever takes your fancy!
Serve with a glass of wine and a chilled evening in.
Creamy White Wine & Mushroom Steak Sauce
Serves 3-4, cooking time 15 mins
200g small button mushrooms
Large glass white wine
Beef stock cube
100ml double cream
Small bunch chopped thyme
1 tsp crushed black pepper
Pinch of salt
1 tbsp olive oil
- Wash the mushrooms and cut the larger ones in half or quarters.
- Heat the oil over a medium heat and cook the mushrooms for a few minutes, until they start to brown.
- Add the thyme and white wine, and turn up the heat.
- Bring to the boil and crumble in the stock cube, add the pepper and salt. Simmer for 10 minutes to reduce the sauce.
- Mix thoroughly, remove from the heat and stir in the cream.
- Warm through and serve over steak and chips.