Mushroom Sauce for Steak

By Kim Ohlweiler

Ingredients:

1 lb. mushrooms
3 tbsp. unsalted butter
3 tbsp. vegetable oil
2 c. unsalted beef stock
4 tsp. Dijon mustard
1/2 c. whipping cream
1 tbsp. unsalted butter
1 tbsp. vegetable oil

 

Directions:

Slice mushrooms. Melt butter and oil over medium high heat. Add mushrooms, stir 3 minutes. Mix in 1 cup stock and mustard. Increase temperature to high and boil until half reduced, about 5 minutes. Add 1 cup stock, 1/4 cup at a time, boiling until sauce is reduced by half each addition. Stir in cream. Boil until sauce coats spoon, about 3 minutes. Season with salt and pepper. Can be prepared day ahead.