Mushroom, Sherry and Grain Mustard Sauce

Recipe adapted from Gordon Ramsay
Ingredients
3 tbsp olive oil
200g button mushrooms , sliced
1 garlic clove, lightly crushed
1 sprig thyme
150ml sherry
1 tbsp balsamic vinegar
150ml beef stock stock 
2 tbsp crème fraîche
1 tbsp dijon mustard
2 tbsp chopped flatleaf parsley
 
Method
Heat the oil in a sauce pan and fry the mushrooms with the garlic and thyme, stirring until softened.
 
Pour in 100ml sherry and cook until reduced to a glaze, about 3 mins.
Add the vinegar and cook for a few secs more.
Mix in the remaining sherry and the stock, bring to the boil and simmer for 3 mins.
 
Remove the garlic and thyme, then mix in the crème fraîche and mustard. Pour in any juices from the steak, then add the parsley.
 
Will HE make it again?
YES. cause SHE loves the mushrooms.