A very nice steak sauce and a good way to use the butter that a side of mushrooms are cooked in.
- Sliced or button mushrooms
- 1/4 cup butter
- 2 tbsp plain flour
- 1/2 glass red wine
- 1 beef bullion cube dissolved in 1/2 cup boiling water (or 1/2 cup reduced beef stock)
- A generous amount of freshly ground pepper
Sauté the mushrooms in the butter over a low heat until browned. Remove the mushrooms and set aside. Add the red wine and cook for 5 minutes until the alcohol is cooked off. Whisk in the flour one tablespoon at a time until smooth. Slowly add the beef stock.
Enough for two steaks.