Instructions: Preheat oven to 375 degrees F. Melt the butter in a large skillet and gently fry the steak over low heat, stirring frequently for about 6 minutes. Using a slotted spoon, transfer the steak to an ovenproof dish and keep warm. Add the sliced mushrooms to the skillet and cook for 2 to 3 minutes in the juices remaining in the pan. Add the mustard and pinch of ginger. Add the salt and pepper to taste. Cook for about 2 minutes, then add the sherry and cream. Cook an additional 3 minutes, then pour the cream sauce over the steak. Bake the steak and cream mixture in the preheated oven for 10 minutes. Serve with warm triangles of toast.

Serves 4.

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