Steak with Florentine mushroom sauce and mash
Serves: 2
Prep time: 20 minsTotal time: 
Recipe photograph by Martin Poole
Steak with Florentine mushroom sauce and mash
This easy steak with Florentine sauce and a side mash makes a delicious Friday night supper
Serves: 2
Prep time: 20 minsTotal time: 
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Nutritional information (per serving)
Calories
519Kcal
Fat
16gr
Saturates
6gr
Carbs
47gr
Sugars
7gr
Fibre
6gr
Protein
45gr
Salt
1.4gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 2 x 155g thin cut rump steaks, trimmed of fat
- 500g potatoes, peeled and roughly chopped
- 3 tsp vegetable oil
- 150g young spinach
- 200g chestnut mushrooms, sliced
- ½ beef stock pot - use gluten free stock if required
- 3 tbsp half-fat crème fraîche
- a squeeze of lemon juice (bottled is fine)
- 5 tbsp skimmed milk
- 6 spring onions, sliced
Step by step
- Take the steaks out of the fridge and add the potatoes to a pan of salted boiling water. Cook for 20 minutes or until tender.
- Heat a frying pan on the hob and rub 1 teaspoon of oil all over the steaks. Season, then cook on a high heat for 1 minute each side or until cooked to your liking (they will cook through quickly as they are thin). Remove to a plate to rest and keep warm.
- Take the frying pan off the heat and add the spinach with 3 tablespoons of water. Stir until wilted, then tip into a colander to drain, pressing out the excess liquid.
- Heat 2 teaspoons of oil in the frying pan and fry the mushrooms for 5 minutes or until golden. Add the stock pot, 3 tablespoons of water and the crème fraîche and stir to make a sauce. Simmer gently for a couple of minutes, adding lemon juice and seasoning to taste. Stir the spinach into the sauce.
- Drain the potatoes into the colander. Heat the milk and spring onions in the pan, then tip the potatoes back in and mash until creamy. Serve with the steaks and the mushroom Florentine sauce.
