Skip to main content

Creamy Mushrooms with Steak on a Bed of Garlic Green Beans


Prep time: 10 minutes
Cooking time: 15 minutes

INGREDIENTS
  • Olive oil for the pan
  • 1 small onion
  • 100g button mushrooms
  • 50ml single cream
  • 1 TSP dijon mustard
  • 400g fresh green beans
  • 5 cloves of garlic
  • Your preferred cut of steak
INSTRUCTIONS
  1. Remove steak from the fridge and season with salt & ground pepper and leave to return to room temperature.
  2. Thinly slice the onion & mushrooms.
  3. Add them to a sauce pan on a medium heat with a drizzle of oil.
  4. Add salt & ground black pepper to taste.
  5. Cook for 10 minute or until the onions are softened.
  6. Reduce to heat to a simmer and add the cream, mustard and a minced clove of garlic.
  7. Meanwhile fry the green beans in a large frying pan on a medium heat.
  8. Add the remaining garlic cloves (sliced) into the pan and cook for 5 minutes.
  9. Add a skillet to a high heat and strike the steak for 2 minutes on each side (depending on the thickness of your cut and preference).
  10. Remove the steaks from the heat and let them rest.
  11. Use the juices from the skillet to add to the sauce.
  12. Serve the steak on the bed of greens with the sauce on top.
Labels:

Comments

Post a Comment

Popular posts from this blog

Beef & Chorizo Bolognese

Prep time: 10 minutes Cooking time: 25 minutes INGREDIENTS 500g Lean beef mince 2 Carrotts 1 Red pepper 600g Chopped tomatoes 100g Chorzio 85g Smoked (diced) pancetta 3 Cloves of garlic 1 Large red onion 1 TBSP Worcestershire sauce 1 Beef stock cube 1 TSP Dried oegano 1 TSP Dried Basil Salt & pepper (to taste) INSTRUCTIONS Roughly chop the carrots, onion, pepper, garlic and the chorizo. Add them to the pan with the pancetta and cook on a medium heat for 5 minutes. Stir the mince into the mixture and crumble over the stock cube. Season with salt, pepper, oregano and basil.  Cook for a further 10 minutes until the mince is nicely browned. Add the chopped tomatoes and the worcestershire sauce, mix well then cook for a further 10 minutes. Top with fresh basil leaves and parmesan.  Enjoy :)
Post a Comment
Read more

BBQ Chicken with a Lemon Parsley Marinade

Prep time: 3 minutes Cooking time: 10 minutes INGREDIENTS 2 TBSP finely chopped parsley 4 cloves garlic (minced) 1.5 large lemons (juiced) 250g cream cheese Salt & ground black pepper 4 Chicken breasts INSTRUCTIONS Mince the garlic and chop the parsley. Put the cream cheese, garlic, parsley and the juice of 1 lemon into a mixing bowl. Add salt and plenty of ground black pepper. Thoroughly mix until smooth.  Put 2 TBSP of the sauce aside for later. Slightly score the top of the chicken breasts. Lightly coat all of the breasts in the sauce. Add the breasts to the BBQ and baste the top of them with the remaining sauce. Turn them regularly basting the new side each time. Once cooked through remove from the BBQ and serve, smearing the remaining sauce onto the cooked breasts then drizzle with the juice from half a lemon. Add salt and pepper to taste. Voila! :) 
Post a Comment
Read more

White Parsley Sauce

Prep time: 5 minutes Cooking time: 8 minutes INGREDIENTS 25g butter 25g plain flour 650ml milk salt and white pepper 2 TBSP parsley leaves (finely chopped) INSTRUCTIONS Melt the butter in a saucepan. Stir in the flour (roux) and cook for 1-2 minutes (the roux should be a wet-paste consistency). Take the pan off the heat and gradually stir in the milk small batches at a time, beating the mixture constantly to form a sauce. Once all of the milk is added return to the hob and bring to the boil. If you feel your sauce needs to be thickened, simply mix 1 TSP cornflour and 1 TSP water in a glass and stir, then pour this into your sauce as it simmers. Stir constantly. Simmer gently for 8-10 minutes and season with salt and white pepper. Stir in the parsley and serve.
Post a Comment
Read more