Thursday, July 12, 2012

Tangy Mushroom Sauce (for steak)

This recipe comes from a meal that I made for myself and my flatmate a couple of weeks ago. We both try to stay fit and get plenty of exercise and sometimes that leaves a person craving a protein packed meal - not to mention the rainy weather that we've been having lately makes warm comfort food seem very appealing. So steak and chips was on the menu, only the chips were sweet potato chips and the steak was dressed up with a creamy, tangy sauce that I found on one of the many websites that feature Gordon Ramsay. But I didn't have everything that he did, so I had to make some changes, like substituting vermouth for sherry. I have never been overly fond of red meat so I only rarely cook steak, but you know, this sauce was so delicious that I might just have to eat steak more often, so that I have an excuse to have piles of yummy sauce!

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.


  1. This sounds like a great sauce for that retro fave Steak Diane.
    Glad I found you through It's a Keeper's linky party. I linked in bacon and scrambled egg rolls. Have a super week.

  2. Anything with creme fraiche in it has to be good!! Thanks for linking to Foodie Friday!!!

  3. I am inviting to share this with my blog hop, Show your Stuff:

  4. Hi Jaimie,
    This 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


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