T-bone Steak with Mushroom Sauce

Serves: 2
Easy
Time: 20 minutes

INGREDIENTS:

2 x 350g T-bone steaks (preferably grassfed)
2 teaspoons olive oil
½ teaspoon freshly ground black pepper
20g butter
1 garlic clove, crushed
3 sprigs thyme
8 Swiss brown mushrooms, thinly sliced
30ml port
⅔ cup cream
1 teaspoon Dijon mustard
3 cups baby spinach leaves

METHOD:

1. Take the steaks out of the fridge about 30 minutes before cooking. Preheat a chargrill pan over a medium-high heat. Just before grilling, rub the steaks with the oil and season with the black pepper on both sides. Add the steaks to the hot pan and cook for 4 minutes on each side for medium-rare. Transfer to a plate, cover loosely with foil and set aside to rest for 5 minutes. Reduce the heat to low.

2. Meanwhile, melt the butter in a small saucepan over a medium heat. Add the garlic, thyme and mushrooms, and cook until the mushrooms have softened. Add the port and cook for 1 minute to evaporate the alcohol. Stir in the cream and mustard and simmer for 5 minutes. The sauce should thicken slightly.

3. Add the spinach to the chargrill pan and cook until wilted, moving it around to soak up all the meat juices.

4. To serve, place the steak and spinach onto warm plates and drizzle with the mushroom sauce.

“If you like your steak well-done… just stop it!”