Sat, 15 July 2017
(Serves 4)
Ingredients:
2 x 350g striploin steaks
½ tsp salt
1 tbsp black peppercorns, crushed
1 tbsp olive oil
200g button mushrooms, thinly sliced
1 garlic clove, crushed
To serve:
½ x 170g package of Philadelphia Light Cream Cheese with Chives
4 crusty rolls, halved
Rocket
Method:
1. Heat a heavy frying pan over a high heat. Season the steaks with the salt and crushed peppercorns.
2. Add half of the oil to the pan to heat. Add the steaks and cook for 3-4 minutes for medium rare.
3. Remove from the pan and place on a chopping board. Tent loosely with foil and leave to rest for 10 minutes.
4. Meanwhile, heat the remaining oil in the pan. Add the mushrooms and season with salt and pepper. Cook for 5-7 minutes until soft.
5. Add the garlic and cook for another 30 seconds. Remove from the heat.
6. Slice the steaks against the grain into thick strips.
7. Spread the cream cheese on the bottom halves of the rolls. Top with some rocket, steak slices and mushrooms. Serve hot.
