steak with mushroom and greens

Steak with garlic mushroom cream and winter greens

  • serves 2
  • A little effort

This recipe for steak with garlic mushroom cream and winter greens is really quick and easy to make but feels like a real treat



  • olive oil
  • shallots 2 small, sliced
  • garlic 1 clove, crushed
  • chestnut mushrooms 150g, finely sliced
  • Dijon mustard 1 tsp
  • crème fraîche 2-3 tbsp
  • chicken stock a splash
  • flat-leaf parsley chopped to make 2 tbsp
  • rump steaks 2 (about 200g each)
  • spinach or chard or cavolo nero 200g


  • Step 1

    Heat 1 tbsp of olive oil in a frying pan and cook the shallot until soft.Add the garlic and cook for a minute, then add the mushrooms and cook until golden and most of their liquid has evaporated (about 10 minutes). It will look like too many mushrooms to begin with, but they will cook down, and when they lose their liquid, the flavour concentrates. Stir in the mustard, crème fraiche and stock and bubble everything together, then stir in the parsley.

  • Step 2

    Brush the steaks with oil then season really well with sea salt and lots of pepper. Heat a griddle pan to high and cook the steaks for 2 minutes on each side. Rest the steak for 3-4 minutes while you wilt the winter greens (in a pan or in the microwave). Divide between plates, top with a steak and spoon over the sauce.

Nutritional Information

  • Kcals 521
  • Fat 34.3g
  • Saturates 13.6g
  • Carbs 4.9g
  • Fibre 1.9g
  • Protein 47.1g
  • Salt 1.1g