A classic, straightforward dish that honours the inherent flavour of a quality steak.
Serves 2
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients
2 steaks of your choice, about 3cms thick - something like rib eye, sirloin, or even rump works well for this salt and freshly ground pepper
1 tsp butter 1/2 Tbsp olive oil 2 cloves of garlic, finely chopped 1 tsp of fresh rosemary, leaves chopped 150g button or swiss mushrooms 1 tsp wholegrain mustard
1/4 cup white wine
2 cups of baby spinach
1/4 cup of cream
Method
Before you start, take your steak out of the fridge and let it come to room temperature. Season each steak with salt and pepper.
Drop half of the butter into the pan and sit one of the steaks on top. Repeat with the remaining butter and second steak. For a medium rare steak, cook the steak for 4 minutes without moving, then flip the steaks and cook them for another 3 minutes. Transfer the steaks to a chopping board and cover loosely with foil. Let rest for at least 5 minutes.
Return the frying pan to the heat. Add the olive oil and mushrooms. Season lightly with salt. Cook for around 6 minutes, stirring occasionally, until the mushrooms start to caramelise.
Add the chopped garlic and rosemary to the pan and cook for one more minute. Add the mustard and wine and allow the sauce to thicken. This should only take a minute.
Add the spinach to the frying pan and cook for one or two minutes until it starts to wilt. Stir in the cream.
Slice the steak and serve with the mushrooms and spinach mixture.
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