This meaty, creamy feast is a delightful supper dish that only takes moments to cook.
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
Method
- 1. 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.
- 2. 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
Nutritional info
Per serving: 338kcals, 19.7g fat (9.8g saturated), 36.4g protein, 3.5g carbs, 2.7g sugar, 0.4g salt