Steak with garlic mushroom cream and winter greens
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Skip to ingredients
- olive oil
- 2 small shallotssliced
- 1 clove garliccrushed
- 150g chestnut mushroomsfinely sliced
- 1 tsp Dijon mustard
- 2-3 tbsp crème fraîche
- a splash chicken stock
- chopped to make 2 tbsp flat-leaf parsley
- 2 (about 200g each) rump steaks
- 200g spinach or chard or cavolo nero
Nutrition: per serving
- kcal521
- fat34.3g
- saturates13.6g
- carbs4.9g
- fibre1.9g
- protein47.1g
- salt1.1g
Method
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.
