Ingredients and method may vary slightly on live TV show
2 x 200g fillet steak
2 tbsp olive oil
150g chestnut mushrooms sliced
1 egg yolk
2 tbsp crème fraiche
1 tsp English mustard
1 tbsp chopped parsley
50g grated parmesan
1 tsp whole grain mustard
A little lemon zest
1 tbsp olive oil
250g baby spinach leaves
100g peas, defrosted
Zest of 1 lemon
Salt and pepper
Heat frying pan on a really high heat and pre-heat the grill.
Rub a little oil into the steaks then place in the hot pan. Cook on this side for 3 minutes until golden brown, then turn the steak over and cook for a further 2 minutes. Remove from the pan and leave to rest in a warm place.
Whilst the steaks are resting, heat another pan on a high heat. Add 1 tbsp of oil to the
pan and add the butter. Fry the mushrooms in the butter until golden brown and the water released from them has evaporated.
In a bowl mix together the egg yolk, crème fraiche, English mustard, parsley and parmesan. Season with black pepper.
Once the steaks have cooked for 5 minutes, season with salt and pepper, then brush the top of each steak with a little whole grain mustard.
Mix the mushrooms into the crème fraiche mixture then divide between the tops of both steaks. Place under a hot grill for a couple of minutes until melted and bubbling.
Heat a sauté pan on a high heat, add a little olive oil and wilt the spinach. Cook quickly for 30 seconds, then stir in the peas and allow to warm through.
Season with salt and pepper then stir through the lemon zest and serve with steaks.