- 2 lean sirloin, rump or rib-eye steaks
- Large knob butter
- 10ml/2tsp rapeseed or sunflower oil
- Salt and freshly milled black pepper
- 1 small onion or 2 shallots, peeled and finely chopped
- 100g/4oz chestnut or button mushrooms, sliced
- 15-30ml/1-2tbsp Dijon mustard
- 15-30ml/1-2tbsp Worcestershire sauce
- 30ml/2tbsp good red wine
- 45ml/3tbsp good, hot beef stock
- 75ml/3tbsp double cream or crème fraîche
- 15ml/1tbsp freshly chopped flat-leaf parsley, to garnish
Remove the steaks from the fridge at least 1 hour before cooking to bring up to room temperature.
Heat half the butter in a non-stick pan. Oil and season the steaks on both sides and cook the steaks according to your preference. Transfer to a warm plate and cover with foil.
Reduce the heat in the pan, add the remaining butter and oil. Cook the shallots and mushrooms for 5-8 minutes, or until soft, but not coloured.
Add the mustard and Worcestershire sauce and stir well. Add the red wine and stock. Increase the heat and cook for 2-3 minutes. Add any meat juices from the steak plate.
Remove from the heat and add the cream or crème fraîche until the sauce thickens. Garnish with the parsley.
Serve the sauce with the steaks, chips and a salad garnish.