A succulent steak sitting on a creamy mustardy mushroom sauce. YUM in my tum!
This fabulously creamy meal is a favourite of my husband, and it is so easy to make and have on the table in less than 20 minutes.
1 Large Steak 100g Mushrooms 1tsp English Mustard 1tsp Wholegrain Mustard 1/2 Beef Stock Cube 200ml Hot Water 2tbs Crème Fraîche Parsley Olive Oil S&P Served with wholegrain wild rice with peas and greens.
1. Season and drizzle oil onto your steak. I find the steak cooks better when it has been sat at room temperature so I would suggest taking the steak out of the fridge an hour before cooking.
2. Heat a frying pan over a high heat. When hot, add the steak, oil side down. Allow to cook for a couple of minutes to develop a lovely brown crust.
3. Chop the mushrooms into nice big chunks.
4. Now flip your steak and cook on the other side.
5. Once the steak is browned, take out of the pan and set aside to rest.
6. Lower the heat of the frying pan slightly, it will have oil in the pan from the fat of the steak (yum)
7. Add the mushrooms and allow them to sit and brown (shaking releases water and who likes a stewed mushroom)
8. Flip the mushrooms after a couple of minutes and then add the mustard.
9. Now add the water and stock cube, stirring.
10. Add the crème fraîche and heat through
11. Slice the rested steak and lay across the mustard cream sauce.
12. Serve on rice and with greens.