If you want to take your steak up a notch, try Gordon Ramsey’s superb sauce.
3 tbsp olive oil
4oz button mushroom, quartered
1 garlic clove, lightly crushed
1 sprig thyme
5 fl oz of dry sherry
1 tbsp sherry or balsamic vinegar
5 fl oz 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
Heat the oil in a large pan and fry the mushrooms with the garlic and thyme, stirring until softened.
Pour in 3 fl oz sherry and cook until reduced to a glaze, about 3 mins. Add the vinegar and cook for a few secs more. Mix in the remaining sherry and the stock, bring to the boil and simmer for 3 mins.
Remove the garlic and thyme, then mix in the crème fraîche and mustard. Pour in any juices from the steak, then add the parsley.