Steak with Creamy Mushrooms and Spinach
A perfect sharing course for Valentines.
Print Pin RateServings: 2
Ingredients
- 800 g Tomahawk steak
- 40 g Butter
- 1 Bunch of rosemary
- 6 Cloves of garlic
- 300 g Assorted mushrooms
- 100 ml White wine
- 300 g Spinach leaves
- 1 tbsp Dijon mustard
- 150 ml Crème fraiche
Instructions
- Preheat the oven to 220℃. Season the steak and leave to stand at room temperature for 30 minutes.
- Heat a cast iron skillet pan over a medium-high heat. Add 1 tbsp of cooking oil, add the steak to the pan and cook for 3-4 minutes until completely browned on one side.
- Turn it over and cook for a further 2 minutes. Then add the butter, 3 crushed garlic cloves and two sprogs of rosemary. Carry on cooking until the steak is browned all over.
- Transfer the steak to an oven tray, and place into the oven for about 10 minutes, or until done to your liking.
- Meanwhile, fry the mushrooms in the skillet pan for 2-3 minutes, while that is cooking finely chop the remaining rosemary and slice the garlic.
- Add the garlic and rosemary into the pan and fry for a further 2 minutes.
- Pour in the white wine and reduce by half. Add the spinach, and cook until it has wilted.
- Now add the dijon mustard and the creme fraiche, mix well. Turn down the heat.
- Take the steak out from the oven and place on a chopping board, cover it in tin foil and leave to rest for 5 minutes before slicing into thick slices.
- Serve the steak slices over the creamy mushrooms and spinach.
2 comments on “Steak with Creamy Mushrooms and Spinach”
I made this camping and it tasted like high end steak house meal. I made parm mashies and topped the mushroom spinach sauce on the mashies with the sliced steak. It was ridiculously good.
I made this last night and it was AMAZING! Added your hasselback potatoes as a side too! Brilliant dish, love your recipes! xx