Creamy Mushroom & Garlic Steak Strips

Warm up your winter evenings with tender Toowoomba butcher-cut rump steak simmered in a velvety garlic-mushroom sauce, served over smooth cauliflower mash with pan-charred broccolini.

Designed for busy local families, this complete meal delivers restaurant-quality comfort without heavy carbs - taking just 25 minutes from pan to table.

Serves 4
Prep Time: 10 minutes 
Cook Time: 15 minutes

Main Steak & Creamy Sauce:

• 700g Kilcoy Rump Steak, sliced into thin strips
• 300g Swiss brown or button mushrooms, sliced
• 3 cloves garlic, finely minced
• 1 tbsp olive oil
• 30g butter
• 150ml thickened cream
• 100ml beef bone broth
• 1 cup baby spinach leaves
• Salt and cracked black pepper, to taste
• Fresh parsley, chopped (for garnish)

Main Steak & Creamy Sauce:

• 1 head cauliflower (approx. 600g), cut into florets
• 2 bunches broccolini, trimmed
• 30g butter (divided)
• 2 tbsp cream cheese or sour cream
• 1 lemon, sliced into wedges (optional)

Method:

1. Make the Cauliflower Mash:
   Steam or boil the cauliflower florets for 8–10 minutes until fork-tender. Drain thoroughly, then blend or mash with 20g butter, cream cheese, salt, and pepper until smooth and velvety. Cover to keep warm.

2. Prep the Steak:
   Pat the rump steak strips dry with paper towels and season with salt and pepper.

3. Sear the Beef:
   Heat olive oil in a large skillet over high heat. Flash-sear steak strips in batches for 2 minutes until browned. Transfer to a plate.

4. Sauté Mushrooms & Broccolini:
   Lower heat to medium and add 20g butter. Sauté sliced mushrooms and garlic for 3–4 minutes until golden. In a separate pan (or alongside), toss broccolini with the remaining 10g butter for 3–4 minutes until bright green and tender-crisp.

5. Build the Sauce:
   Pour beef bone broth and cream into the mushroom skillet. Simmer for 2 minutes until thickened.

6. Combine:
   Fold in baby spinach and return the steak (plus juices) to the skillet for 1 minute until warmed through.

7. Assemble:
   Spoon warm cauliflower mash into bowls, top generously with creamy steak and mushrooms, and serve charred broccolini on the side with a lemon wedge.

Approx. Macros Per Serve:
515kcal
Protein: 48g
Fat: 32g
Carbs: 8g
Fibre: 4g

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