If you’re using the same pan you cooked your steak in, go ahead and toss in your finely chopped onions straight away. If not, preheat a pan, add a little ghee, then sauté the onions until soft. (Skip the salt and pepper for now if you’re using the steak pan — the leftover flavours usually do the job. You can always season at the end after tasting.)

Thinly slice your mushrooms and add them to the pan once the onions have softened. Cook until the mushrooms are tender and start to brown.

Next, stir in ½ to 1 tablespoon of Dijon mustard. I used a full tablespoon, but honestly, I think ½ tbsp would be perfect next time — feel free to adjust to your taste.

Pour in your single cream and give everything a good stir to combine.

Let the sauce simmer gently until it thickens slightly.

Spoon it generously over your steak and enjoy every bite!