Name: Steak with Creamy Mushroom Sauce and Tenderstem Broccoli
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings

Steak with Creamy Mushroom Sauce and Tenderstem Broccoli

Pan-seared steak with a silky mushroom cream sauce and crisp-tender broccoli—simple, satisfying, and perfect for a quick dinner.

Serves: 2

Dinner

Meat

Prep: 10

Cook: 15

Pan-Fried

Quick & Easy

Cuisine: British

Skill level:

N/A

1037 kcalCalories

16 gCarbs

11 gNet Carbs

73 gProteins

77 gFats

4 gFibers

Instructions

Ingredients

Pat steaks dry. Season both sides generously with salt and black pepper.
Salt: 1 pinch
Black Pepper: 1 pinch
Beef Steak: 500 g
Heat olive oil in a skillet over medium-high heat. Add a little butter, then sear steaks 2–3 minutes per side to preferred doneness. Transfer to a warm plate to rest.
Butter: 10 g
Olive Oil (EV): 1 tbsp
Lower heat to medium. In the same pan, add a knob of butter, then sauté shallot and garlic until soft. Add sliced mushrooms and cook until browned.
Butter: 20 g
Mushrooms: 200 g
Garlic: 1 clove
Shallots: 1 shallot
Pour in cream and simmer 2–3 minutes until slightly thickened. Season to taste with salt and black pepper.
Cream: 150 ml
Black Pepper: 1 pinch
Salt: 1 pinch
Meanwhile, simmer tenderstem broccoli in salted boiling water for 3–4 minutes until crisp-tender. Drain.
Tenderstem Broccoli : 200 g
Water: 1000 ml
Salt: 1 pinch
Slice or plate the rested steak, spoon over creamy mushroom sauce, and serve with the broccoli.