MONDAY: Bring it on ( with a juicy steak)

Grilled Steak with a Creamy Mushroom Sauce Gravy


125ml (1/2 Cup) Beef Stock

60ml (1/4 Cup) Dry Sherry ( fortified wine)

15ml (1T) Soya Sauce

15ml (1T) Tomato Paste

7ml (1 1/2t) Wholegrain Mustard

1 punnet of Mixed Mushrooms, sliced

Ground black pepper, to taste

125ml (1/2 Cup) Cream

60ml (1/4 Cup) Fresh Thyme, chopped

Rare steaks. Soft textured steaks that maintain an indent when pressed will be rare.

Medium-rare steaks. Steaks with a soft and springy feel will be medium rare.

Medium steaks. Steaks with a springy feel will be medium (bounce back up fast).

Well done steaks. Firm steaks are well done.


  1. Rub the steak with a mixture of crushed garlic, olive oil, grated lemon rind and juice of one lemon. Set aside
  2. Heat a lightly oiled skillet or pan (or barbecue) on high heat until just beginning to smoke. Cook steaks for 3 minutes each side or until cooked to your liking. Season with salt and pepper to your taste. Rest for 5 minutes.
  3. Mix mushrooms, stock, sherry, mustard, tomato,paste and soya sauce in a saucepan
  4. Simmer on low heat until slightly reduced and thickened.
  5. Add cream and a good ground of black pepper and simmer until gravy is your desired consistency.

Serve over grilled steak and garnish with freshly chopped thyme.

Delicious with crispy potato chips or garlic mashed potatoes.

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