½tbspsunflower oilif you’ve just cooked steak to go with this sauce, use the oils/meat-drippings that are left in the pan, instead of the sunflower oil and butter.
2shallotspeeled and chopped finely
8chestnut mushrooms sliced
2clovesgarlic peeled and minced
½tspsalt
½tsppepper
¼tspdried thyme or 2 sprigs fresh thyme
120ml(½ cup) white wine
120ml(½ cup) chicken stock
180ml(¾ cup) double (heavy) cream
Instructions
Add the butter and oil to a frying pan and heat over a medium heat.
1 tbsp (15g) unsalted butter, ½ tbsp sunflower oil
When the butter has melted, add the shallot. Cook for 2-3 minutes until the shallots are just starting to soften.
2 shallots
Add the mushrooms, garlic, salt, pepper, and thyme to the pan and cook for 3 minutes, until lightly softened.
8 chestnut mushrooms, 2 cloves garlic, ½ tsp salt, ½ tsp pepper, ¼ tsp dried thyme or 2 sprigs fresh thyme
Add the wine and turn up the heat to high. Bring to the boil, then simmer until almost all of the liquid has evaporated (this will take about 5 minutes).
120 ml (½ cup) white wine
Stir in the stock and cream and heat through for 2-3 minutes (if you have any juices from resting your steak, add them to the pan now too). Bring back to a simmer, then turn off the heat.
120 ml (½ cup) chicken stock, 180 ml (¾ cup) double (heavy) cream
Serve over steak.
Notes
Can I make it ahead?Yes, just cool and cover quickly, keep in the refrigerator for up to two days. Reheat gently over a low heat until piping hot, adding a splash of milk to loosen if it's too thick.Ingredient swapsYou can swap white or brown onions for shallots.Add more stock if you don't have white wine.Try different mushroom varieties - such as white mushrooms or portobellos.Nutritional information is per serving. This recipe serves 4.