AAhhh, I am hungry again!
1 teaspoon vegetable oil
Salt and pepper
2 shallots, peeled and finely sliced (or half a small brown onion)
2 cups button mushrooms, sliced
2 cloves garlic, finely sliced
1 tablespoon Gravox granules
½ cup boiling water (or stock)
½ cup thickened cream
¼ cup parsley
Combine Gravox and boiling water, stir to remove lumps and put to the side.
Melt butter in a large saucepan over HIGH heat; once bubbles appear add shallots, mushrooms, salt and pepper.
Stir to combine and sauté until soft (approx 3-4 minutes)
Add garlic, sauté for 1-2 minutes.
Add Gravox mixture followed by cream.
The high temperature will reduce this into a thick sauce in about 3-4 minutes stirring occasionally.
Remove from heat add parsley and extra juices from your rested steak.
Pour over cooked steaks and serve.