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If you’re stuck for a recipe to cook this weekend, try this little beauty for size.

Here are all the details you’ll need:


A dash of olive oil

1/2 an onion

125g sliced chestnut mushrooms

1/2 tsp fresh lemon thyme leaves

50ml crème fraîche

100g baby spinach

2 150g rump steaks

Cooking Method 

1. Heat the olive oil in a pan over a medium heat. Chop the onion, then sweat it in the pan for around 5 minutes with the lid on.

Add the mushrooms and the thyme leaves, then cook for 5 minutes until the onions are golden and the liquid has evaporated.

Add the crème fraîche, then simmer.

Stir in the baby spinach, and let it wilt.

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2. Cook the steaks in a grill pan over a high heat. Cook for 1½ minutes on each side for medium-rare, or longer if you prefer it well done.

Serve with the mushrooms, and some boiled potatoes for good measure.



Fat – 19.7g

Protein – 36.3g

Carbs – 3.5g

Beats a microwave meal.

You’re welcome.

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