Steak with garlic mushroom cream
This steak recipe with mushroom garlic cream and winter vegetables is quick and straightforward to organize but tastes sort of a real treat
2 small shallots, sliced
1 clove garlic, crushed
150g chestnut mushrooms, thinly sliced
1 teaspoon dijon mustard
fresh cream 2-3 tablespoons
chicken broth splash
flat parsley leaves, chopped to 2 tablespoons
2 rump steaks (approx. 200 g each)
spinach or turnip or cavolo nero 200g
Heat 1 tablespoon of vegetable oil during a skillet and cook the shallots until tender, add the garlic and cook for a short time , then add the mushrooms and cook until they're golden and most of the liquid has evaporated (about 10 minutes). it'll appear as if there are too many mushrooms to start out with, but they cook and once they lose their liquid, the taste is concentrated. Add the mustard, crème fraîche and stock, boil everything, then add the parsley.
Grease the steak with oil and season with sea salt and much of pepper. Heat a hot plate over high heat and cook the steaks for two minutes per side. Leave the steak for 3-4 minutes while you dry the winter vegetables (in a saucepan or microwave). Divide between plates, garnish with steaks and sprinkle with the sauce on top.