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: 
See more recipes
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 Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
Abigail Spooner
Abi is our Head of Food. She loves the precision and creativity of baking, turning fridge odds-and-ends into a weeknight pasta, and is always bookmarking new restaurants to try. She's happiest hosting friends around a table overflowing with food (and insisting everyone has seconds) or planning holidays around what to eat.
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.
