2 shallots - finely chopped
1 clove garlic - crushed
1 oz butter
1/2 cup medium sweet sherry
1/4 pt double cream
8 mushrooms - finely sliced

Sauté shallots, garlic and mushrooms in butter. Add sherry, salt and pepper to taste, and reduce by 1/3rd. Add cream and put to one side whilst cooking steaks. Once steaks are cooked, remove from pan and return sauce to pan to deglaze juices.

To cook a perfect steak

Heat a little butter and oil seasoned with a little salt and freshly ground black pepper in a heavy pan on the highest heat setting. Add the steak and sear on both sides to seal in juices. Turn the heat down by one setting only and continue cooking - a few minutes only for rare steaks, longer for more well done meat.

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