Steak and mushrooms
- Published: 31 Aug 10
- Updated: 18 Mar 24
This meaty, creamy feast is a delightful supper dish that only takes moments to cook.
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Serves 4
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Ready in 15 min
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Ingredients
- A splash of olive oil
- 1 onion
- 250g sliced chestnut mushrooms
- 1 tsp fresh lemon thyme leaves
- 100ml crème fraîche
- 200g baby spinach
- 4 x 150g rump steaks
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Method
- Heat a splash of olive oil in a pan over a medium heat. Finely chop 1 onion, then sweat it in the pan for 5 minutes with the lid on. Add 250g sliced chestnut mushrooms and 1 tsp fresh lemon thyme leaves, then cook for 5 minutes until the onions are golden and the liquid has evaporated. Add 100ml crème fraîche, then bring to a simmer. Stir in 200g baby spinach and let it wilt.
- Meanwhile, cook 4 x 150g rump steaks in a griddle over a high heat. Cook for 1½ minutes on each side for medium-rare, or longer if you prefer. Serve with the mushrooms and boiled baby potatoes
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- Recipe from September 2010 Issue
Nutrition
Nutrition: per serving
- Calories
- 338kcals
- Fat
- 19.7g (9.8g saturated)
- Protein
- 36.4g
- Carbohydrates
- 3.5g (2.7g sugar)
- Salt
- 0.4g
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