Steak with creamy cavolo nero and mushrooms
Serves: 1
Total time: 
Recipe photograph by Maja Smend
Steak with creamy cavolo nero and mushrooms
Recipe by Joe Wicks
Serves: 1
Total time: 
See more recipes
Nutritional information (per serving)
Calories
834Kcal
Fat
62gr
Saturates
38gr
Carbs
3gr
Sugars
3gr
Fibre
3gr
Protein
63gr
Salt
1.3gr
Joe Wicks
Joe Wicks, aka The Body Coach, has taken the diet world by storm with his Lean in 1 programme, and his army of followers on Instagram show just how successful it is.
See more of Joe Wicks ’s recipes
Joe Wicks
Joe Wicks, aka The Body Coach, has taken the diet world by storm with his Lean in 1 programme, and his army of followers on Instagram show just how successful it is.
See more of Joe Wicks ’s recipes
Ingredients
- ½ tbsp coconut oil
- 240g sirloin steak, trimmed of visible fat
- small knob of butter
- 50g cavolo nero, leaves only
- 2 spring onions, trimmed and finely sliced
- 3 chestnut mushrooms, finely sliced
- 60ml double cream
- 15g blue cheese (I like Roquefort)
- small handful of parsley, roughly chopped
Step by step
- Melt the coconut oil in a frying pan over a high heat. When blisteringly hot, carefully lay in the steak and fry for 3-4 minutes on each side (for medium-rare). When cooked to your liking, remove the steak to a plate to rest until you're ready to eat.
- Meanwhile, melt the butter in a second frying pan over a medium to high heat. When bubbling, add the cavolo nero and stir-fry for 1 minute or until it is just starting to wilt.
- Add the spring onions and mushrooms along with a little salt and pepper and stir-fry for 2 minutes.
- Pour in about 3 tablespoons of water, which will steam up and evaporate. When the water has all but disappeared, pour in the double cream and bring up to the boil.
- Crumble in the blue cheese, reduce the heat to medium and stir until the cheese is fully incorporated into the sauce.
- Stir the parsley through the creamy mushroom sauce and serve with the steak.
