Mushroom and Brandy Steak Sauce

This easy Mushroom and Brandy Steak Sauce is rich, creamy, luxurious and perfect for an at-home steak night! Perfect for making ahead it is also delicious served with chicken.

📝 Ingredients

• 30 g unsalted butter
• 2 banana shallots, finely chopped
• 1 large garlic clove, finely chopped
• 200 g chestnut mushrooms, peeled and sliced
• leaves from 2 springs of fresh thyme
• 2 tbsp brandy
• 150 ml chicken stock
• 1 tbsp Worcestershire Sauce
• 100 ml double cream
• salt and pepper, to taste
• small handful fresh tarragon leaves, finely chopped

👨‍🍳 Instructions

1. 1Melt the butter in a medium-large heavy bottomed frying pan (bonus points if it has a lid for keeping things warm whilst you cook the steaks) over a medium high heat. Once it is frothing, add the chopped shallots and garlic and gently cook for 8-10 minutes until soft, and on the cusp of taking on colour.
2. 2Stir in the mushrooms and the thyme leaves, and raise the heat a little. Cook for 5 minutes or so until the mushrooms are soft and have given off their water, but the shallots have again not taken on too much colour
3. 3Add the brandy and allow it to reduce by half. Then add the stock and Worcestershire sauce, and simmer for a couple of minutes before adding the cream. Then simmer for 8-10 minutes until the sauce has thickened.
4. 4Season to taste, and keep warm with the lid on (if you have one) over a low heat, stirring occasionally whilst you cook the steaks and sides. Stir in the tarragon just before stirring!