CREAMY MUSHROOM SAUCE
Pan-fry steak (see how to on page 117), then remove from pan. Melt 40g butter in same pan over medium-high heat; cook 400g halved or whole button mushrooms, stirring occasionally, until browned. Add 1 crushed clove garlic; cook, stirring, for 1 minute. Stir in ¾ cup beef stock and
¾ cup pouring cream; simmer until thickened slightly. Sprinkle with 2 tablespoons chopped fresh flat-leaf parsley. Serve with steak.