Beef Minute Steaks with Creamy Mushroom and Spinach Sauce

Steps

1. a medium pot of salted water to the boil. Bring a full kettle to the boil.
2. Cook potatoes in pot of boiling water for 12–15 minutes, until soft. Drain and return to pot with butter and milk and mash until smooth. Season to taste with salt and pepper. Keep warm.
3. While potatoes cook, prepare the rest of the meal. Cut mushrooms into quarters then roughly chop; finely dice onion; mince garlic and set all aside. Pat beef dry with paper towels and season with salt.
4. Heat a drizzle of oil in a large fry-pan on high heat and cook beef, in batches, for 30–45 seconds each side, until browned and cooked to your liking. Take care not to overcook beef, it will continue cooking as it rests. Set aside on a plate, covered in foil, to rest for about 5 minutes.
5. Add peas to a medium, heatproof bowl and cover with boiling water. Leave for 5 minutes then drain.
6. Return same pan to medium heat. Fry mushrooms, onion, garlic and thyme for 5–7 minutes, until soft. In a small bowl, mix soy sauce, cream and lemon juice together. Add to pan, along with baby spinach leaves and simmer for 1–2 minutes, until sauce has thickened slightly.
7. Spoon mashed potatoes onto plates and top with sliced beef. Pour over creamy mushroom and spinach sauce and serve peas on the side.