2 Servings 20 min Cook
2 Tbsp Olive Oil
2 Steak Sirloin Steak
1 Dash Salt
1 Dash Pepper
8 Medium Mushrooms
3/4 Fl oz White Wine
3 1/3 Cup Spinach
1/3 Cup, fluid (yields 2 cups whipped) Heavy Whipping Cream
Heat a frying pan over a high heat.
Drizzle 1 tablespoon of the olive oil over the steaks, rubbing it into the flesh, and season all over with salt and pepper.
Lay the steaks in the hot frying pan and cook for 3 minutes on each side.
Note: This will give you medium rare steak – if you prefer your meat medium or well done, increase the time until it’s cooked to your liking.
When you are happy with your steak, remove it from the frying pan and leave it to rest on a plate while you make your creamy side dish.
Wipe out the frying pan and pour in the remaining olive oil; place over medium-high heat.
Add the mushrooms and cook, flipping them a couple of times, for 1–2 minutes or until lightly coloured.
Season with salt and pepper and increase the heat to high.
Pour in the white wine, and let it bubble away to almost nothing.
Add the spinach and gently turn it in the pan until it is almost fully wilted.
Pour in the heavy cream and let it bubble up.
Check the seasoning and add more salt and pepper if needed.