Jon’s favourite dinner.
- 6 – 8oz steak, any cut you prefer
- 75g mushrooms
- 100g baby spinach leaves
- 1 heaped tablespoon crème fraîche or double cream
- 50g butter
- grated nutmeg
- salt and pepper
- Take the steak out of the fridge an hour before cooking and season with salt and pepper.
- Get the frying pan nice and hot, melt the butter and before it is all totally melted hold the steak, fat end touching the pan, to brown the edge and render some of the fat down to help flavour the steak.
- Once the fat has browned, or your thumb can’t take the heat any more, lay the steak down and cook to your liking on both sides. Add the mushrooms to the pan and fry with the steak.
- When the steak is cooked as you would like (see cooking times below) remove from the pan and let it rest on a wooden board for 4 or 5 minutes.
- In a separate pan, melt the second knob of butter over a medium heat, add the spinach and turn the leaves in the butter.
- When the leaves are almost all wilted, grate the nutmeg over them, add the crème fraiche or double cream, let it melt a little and then gently stir to coat the leaves in the cream.
- Season with salt and pepper and serve with the steak and mushrooms.
Tips: There are really only two important things to know: buy the best steak you can afford from a butcher you trust and cook it in butter!
Cooking times vary according to the cut of steak but here is a basic guide for a 2cm thick sirloin:
Rare: 1½ minutes per side.
Medium rare: 2 minutes per side.
Medium: 2 ¼ minutes per side.
Well done: 4 minutes per side.
Leave it to rest for 4 – 5 minutes before serving.