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
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