Instructions: Heat butter in a large frying pan until melted. Add the shallots and mushrooms and toss quickly over a high heat to coat with butter, cover and cook a few minutes more to soften the mushrooms (this saves using too much butter). Remove lid, sprinkle over the flour and stir through well. Add 2 cups of the milk and stir constantly until the sauce boils and thickens.

Turn off the heat and grill, pan-fry or barbecue the steak and prepare a salad or vegetable accompaniment. When almost ready to serve, reheat the sauce, season to taste with salt, pepper and cayenne. Thin with more milk if necessary. Add chopped chives at the last minute then spoon over the hot cooked meat.

Note: This sauce is also delicious served on hot buttered toast for breakfast. Adjust consistency if necessary.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.