Fancy a mid-week treat? How about a steak dinner with all the trimmings? This mustard sauce is a great alternative to all the old standards and will really jazz up your meal. Enjoy!
Ingredients
- 50ml clarified butter
- 2 small shallots, finely diced
- 250ml white wine
- 250ml Avonmore Double Cream
- 2tbls wholegrain mustard
- 4 rib-eye steaks
- Salt and pepper
- Mixed roast vegetables to serve
Method
- Heat a little butter in a frying pan and gently sauté the onion until soft.
- Pour in the white wine and reduce by half.
- Add the Avonmore Double Cream and mustard and simmer on a low heat until thickened. Season to taste.
- Heat a griddle pan to cook the steaks. Brush the steak with melted clarified butter and season well.
- Cook according to order and allow to rest on a warm plate covered loosely in foil for 3 minutes.
- Plate up roast vegetables, arrange the steak on top and drizzle the creamy mustard sauce over
