One Pan Steak

Print

One Pan Steak

Yield 4

Author Lucy Tweed

Cook time

45 Min

Total time

45 Min

Ingredients

• 1 large onion, thinly sliced
• 3 tablespoons olive oil, divided
• 500g green beans, topped and tailed
• 4 steaks (around 200g each), at room temperature
• Salt and pepper, to taste
• 250g Swiss brown mushrooms, sliced
• 2 garlic cloves, finely chopped
• 1 tablespoon seed mustard
• 2 teaspoons fresh thyme leaves
• @ContinentalFoodsANZ Stock Pot Sensations beef stock
• 1 cup thickened cream
• ½ cup water

Instructions

1. In a large heavy-duty frying pan, sauté the onions with 2 tablespoons of olive oil over low heat until golden and softened. Set aside.
2. Increase the heat to high and add the green beans to the pan. Blister on one side until they have a bit of colour, then set aside.
3. Season the steaks with salt.
4. Place the steaks into the very hot pan and cook without disturbing until juices rise to the top, about 4-5 minutes.
5. Flip the steaks and cook for an additional 2-4 minutes, depending on your preference for doneness.
6. Remove steaks from the pan, cover with foil, and set aside to rest.
7. Add 1 tablespoon of olive oil to the pan.
8. Sauté the mushrooms until golden and crisp on the edges, add the garlic for the final 2 minutes of mushroom sauteing.
9. Stir in the seeded mustard, thyme leaves, and @ContinentalFoodsANZ Stock Pot Sensations beef stock.
10. Add the onions back into the pan.
11. Pour in the thickened cream and water and mix well, allowing all the flavours to combine.
12. Add any juices from the resting steaks back into the pan and stir.
13. Slice the rested steaks and gently place them back into the pan to warm through.
14. Arrange the blistered green beans to the side of the pan.
15. Serve immediately with lots of cracked pepper and a fresh hot baguette for dipping and soaking up the sauce.

Nutrition Facts

Calories

850

Fat

65 g

Sat. Fat

29 g

Carbs

18 g

Fiber

5 g

Net carbs

13 g

Sugar

9 g

Protein

52 g

Sodium

198 mg

Cholesterol

205 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.

TIPS N TRICKS

Ensure the steaks are at room temperature before cooking for even cooking and better texture.

Blister the beans for a nice texture contrast without overcooking.

Resting the steaks under foil helps retain their juices, making them more tender and flavourful.

*This recipe was created in partnership with Continental Foods. You can replace the product with your favourite stock or water.