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Steak and mushrooms on toast
Serves: 2
Prep time: 15 minsTotal time: 
Recipe photograph by Gareth Morgans
Steak and mushrooms on toast
Wonderful for lunch or as a snack, this recipe is gluten free, quick to make and low in calories — winning!
Serves: 2
Prep time: 15 minsTotal time:
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Nutritional information (per serving)
Calories
335Kcal
Fat
18gr
Saturates
8gr
Carbs
20gr
Sugars
3gr
Fibre
3gr
Protein
22gr
Salt
0.9gr
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner
Abi is our former Junior Food Editor. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Ingredients
- 155g pack thin-cut sirloin steak, trimmed
- 2½ tsp olive oil
- 200g chestnut mushrooms, sliced
- 1 large garlic clove, crushed
- 100g half-fat crème fraîche
- 2 tsp Dijon mustard
- 2 slices rustic bread* (such as sourdough)
- ½ tbsp chopped chives
Step by step
- Heat a frying pan until very hot. Brush the steak with ½ teaspoon of oil, season and sear for 2-3 minutes, or to your liking. Set aside on a plate, loosely covered with foil.
- Reduce the heat to medium and add the remaining oil. Add the mushrooms, season and fry for 4-5 minutes until starting to colour. Stir in the garlic and cook, stirring, for 2 minutes. Keep warm over a low heat.
- Meanwhile, put the crème fraîche and mustard in a small pan and grind in plenty of black pepper. Heat gently without bubbling, to avoid splitting. Toast the bread.
- Thinly slice the steak; pour any resting juices into the sauce and add the steak to the mushrooms. Divide between the toast slices, spoon on the sauce and sprinkle with chives. *Use gluten-free bread, if required.