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2 servings
= STEAK =
2 steaks
oil
2 whole garlic clove
herb sprig
butter, for fillet or rib-eye steaks
= SAUCE =
3 tbsp olive oil
200g button mushrooms, quartered
1 garlic clove, lightly crushed
1 sprig thyme
150ml dry sherry
1 tbsp sherry or balsamic vinegar
150ml beef stock or brown chicken stock (could be made with a good bouillon powder)
2 tbsp crème fraîche
1 tbsp grain mustard
2 tbsp chopped flatleaf parsley
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1st Keep
 JacquelineTiong
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