Steak with Creamy Mustard Sauce
2 lean Scotch Beef fillet, rump or sirloin steaks
15ml (1tbsp) oil
2 cloves garlic, crushed
100g (4oz) mixed mushrooms, sliced
30ml (2tbsp) white wine
10ml (2tsp) muscovado or dark brown sugar
5ml (1tsp) wholegrain mustard
45ml (3tbsp) creme fraiche
- Heat the oil in a frying pan and cook steak. Remove from pan and keep warm.
- Add the garlic and mushrooms to the pan and gently cook in the steak juices for 1 – 2 minutes.
- Add the wine, sugar and mustard and cook for 1 minute. Stir through the creme fraiche and cook slowly over a low heat until the sauce thickens.
- Pour the sauce over the steak.
Serve with mashed potato mixed with steamed Savoy cabbage and shredded spring onions, additional mushrooms and a mixed green salad.