Delicious with steak, this decadent sauce is a real treat which also complements chicken and pork.
See? All appetites catered for here – boys on the left! If you’re bored of peppercorn sauce with your steak (even though it’s gorgeous), and you like mushrooms, you’ll love this!
- 200ml Madeira
- 450ml beef stock
- 200g fresh mixed wild mushrooms (if you can’t get wild mushrooms, just use your favourite, e.g. chestnut mushrooms)
- Small handful dried porcini mushrooms
- 2 banana shallots (or 4-5 ordinary shallots or 1/2 a medium onion), finely chopped
- 1 clove garlic, finely chopped or crushed
- 50g butter
- 1 tbsp oil
- 30ml whiskey or brandy
- 50-100ml double (heavy) cream
- Cornflour/cornstarch (1-2 tsp)
- Optional beef bouillon concentrate (e.g. Knorr Touch of Taste liquid bouillon)
- Salt and freshly ground black pepper to taste
- Optional few drops of truffle oil
3. Add the remaining oil and butter to the pan (the oil stops the butter burning), and sautee the shallots for several minutes until translucent and a few are just starting to colour. Add the garlic, and continue to cook for another minute, and then add the Madeira and reduce by two thirds.
4. Add the beef stock, and reduce by a half. Add the whiskey (or brandy) and cooked mushrooms to the pan, and cook out for a couple of minutes. Make a thin paste with the cornflour and water, and add half or more to the sauce until the desired thickness is attained (cook out until it thickens each time you add some) – i.e. until it coats the back of a spoon (you may need extra if you want a thick sauce).
5. Add cream (to your desired creaminess!), then taste, and season with salt and plenty of ground black pepper to taste – if it’s not got enough depth from the stock (depending on your stock), you may wish to add a little more bouillon concentrate until you’re happy with the overall flavour.