Preparation time: 10 minutes
[dropcap style=”font-size: 60px; color: #0B0B61;”]Steak! For the non-vegetarians out there, is there any better meal? A good steak, some well cooked fries, some fresh, leafy salad greens, and the icing on the proverbial cake… a good sauce. You just can’t beat that. Incidentally, the steak I made was actually one of the best I’ve ever made, if not the best, and probably one of the best I’ve ever eaten – definitely something which ranks up there on my list of top-ten steaks! That’s not so surprising considering it was top sirloin, but anyway – I’m not here today to talk about the steak itself – I’m here to talk about the sauce. I’ve been making this sauce for my steaks for about as long as I can remember, and I can’t even remember how it came into being – perhaps I read it in a book long ago, perhaps it was something my mother used to make for my father and I (she’s a vegetarian!) when we had steak. Regardless of its origins, it’s a damn fine sauce – at least in my humble opinion!
I used to serve it unblended: the chunks of mushroom and onion were really delicious, though more recently I’ve been blitzing it up and serving it smooth – either way it’s delicious, so the choice is really up to you! I’ve always used dijon mustard for the sauce – I suppose you could try with a wholegrain, or even a yellow mustard, but I would recommend the “original” version first – it makes for a pleasant accompaniment to steak, and is, incidentally, my wife’s favourite sauce for steak, so… “yay me” 🙂
Continuing on my theme from my previous post, I am feeling a little more inspired now, but there’s actually three things which I’ve been meaning to get out of the way for absolutely ages, so this does make a perfect opportunity to do it. I’m already thinking of some things I want to make – there’s one thing especially that I’m not sure so many people would even have heard of it. I really hope I can find the one remaining ingredient I need to make it though because it’s a lot of fun and I think you’d love it! In addition to this, as A_Boleyn mentioned in my last post, she made some recommendations to me a while ago which I’ve been neglecting, and which sound absolutely amazing, so I definitely want to try those soon. Not only that, but I also want to pay a “virtual visit” to England once again. Despite its reputation, my motherland has a vast wealth of fun dishes which I want to post about, so stay tuned for those 🙂 – See… I told you I was re-finding my inspiration again! Doesn’t take long chez moi !
Anyway – I hope this Thursday finds you all well. Only two more days until the weekend! Spring seems to be edging a bit closer here – indeed, I’ve even updated my site logo in its honour (hit ctrl+F5 on your keyboard if it’s not showing up for you yet!). The sub-zero temperatures we were having not one week ago have given way to positively clement conditions – It’s actually 6 degrees Celsius as I write this now, at night, so blossoms can’t be far behind – fingers crossed! I actually just went in search of some nice spring photos from my local area, but as it turns out, I don’t really have any – oops. I’ll be sure to rectify that and share the photos with you all this coming season! Have a great day everyone!
Mushroom and Onion Steak Sauce
[learn_more caption=”Video Recipe”]
- ~150ml heavy / double Cream
- 2 large Mushrooms
- 1 Onion
- Juice from 1 Lemon (about 4tbsps)
- 3-4 tsps Dijon Mustard
- 25g Butter
- Salt and Pepper to taste
You’ll also need
- A hand blender (optional)
- Start off by finely dicing the mushroom, and then peel the onion, cut in half, and chop into thin half-rings. Melt the butter in a pan on the stove and when it’s melted, sauté the onion lightly, before adding in the mushrooms and cooking through until they’re starting to brown.
- Add in the mustard to the onion and mushroom and stir well, before pouring in the cream. Bring the cream to the boil and then pour in the lemon juice. Stir well and continue to heat the sauce through for another 2 minutes or so, before removing from the heat.
- At this point, you can decide whether or not you want to blend the sauce or not using your hand blender. Try it first, add some salt and pepper to taste, and then decide for yourself. If you want to blend it, make sure you blitz it until smooth.
- Serve with steak, and enjoy. This doesn’t necessarily need to go with steak – it would probably make an excellent accompaniment for pasta, maybe tofu as well. Let me know if try it out – I’d love to know how you ate it!