Mushroom and Brandy Steak Sauce

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. 1

   Melt 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. 2

   Stir 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. 3

   Add 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. 4

   Season 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!