Steak with a mustardy mushroom sauce
December 16, 2009
I usually like my steaks nice and simple – charred on the outside, bloody on the inside, and a dollop of Dijon mustard on the side. But, last night, I had some mushrooms in the fridge that were in dire need of being eaten, so instead of just frying them and plonking them next to the steak, I thought I’d make something a bit saucy out of them. So I added them to a sautéed shallot, thinly sliced clove of garlic, and sprig of thyme. Then I splashed some water in the pan to make a bit of liquid, added a teaspoon of mustard (another of my store-cupboard essentials), a grind of salt and pepper, reduced it a little – and a sauce was born…
Thanks to my distinct lack of appetite over the last few days, I also had a number of fresh vegetables lying around beginning to show their age. The answer? Simply steamed romanesco cauliflower and carrots – oh-so tasty and pretty healthy, too.