Steak With Cream Sauce

Ingredients

Mustard, Shallot & Cream Sauce

For 2–3 steaks

1 large shallot, very finely chopped

1 tbsp butter

½ cup thickened cream

1½ tbsp Dijon mustard

1–2 tsp soy sauce

2 tbsp water or beef stock

Black pepper

Directions

Method

Cook your steaks in a frying pan, then remove them to rest.

Lower the heat and add the butter and shallot to the same pan. Cook for 2–3 minutes until soft but not browned.

Add the water or stock and scrape up all the delicious browned bits from the pan.

Add the cream, Dijon and 1 tsp soy sauce. Stir and simmer gently for 2–3 minutes, until slightly thickened.

Taste. Add the remaining soy sauce if it needs more savoury depth, and plenty of black pepper.

Pour over the rested steaks, including any juices from the plate.

My tip: Don’t add salt until you’ve tasted it. The soy sauce provides plenty.

If you have a little white wine, I’d add 2–3 tablespoons with the shallots and let it reduce before adding the cream. It makes the sauce noticeably better.