Steak is right up there on my list of solo meals. If you shop at a butcher you can buy just one, or if not they will sit happily in your freezer almost indefinitely (although you do need to make sure that it is wrapped properly and the quality does decrease the longer it stays frozen). My rule of thumb is to buy the best quality beef that I can afford, because a bad steak is just horrible. Supermarket beef tends to run the full gambit from pretty good to really horrible. So if the supermarket is where you buy your beef, it really does pay to shop around to find out where the best meat is. The only thing in this recipe that takes any time is reducing the chicken stock and if you are that pressed you can do batches in advance and freeze them in ice cube trays and then transfer to zip lock bags. But the process doesn't take that long, and your involvement is minimal, so don't let it put you off.
Note - The spice rub makes more than you will need, but no one wants to mess around with really small quantities and a teaspoon is a good comprimise. Keep the rub in an airtight jar and use on any meats. the coffee is a fun element that works really well.
Beef with Mushrooms
Beef and Mushrooms
Serves one
Ingredients
4 oz fillet steak 2 teaspoons spice rub (see ingredients below) 1/2 cup of chopped mushrooms 1 1/2 cups low sodium chicken stock
Combine all the ingredients in the spice rub and mix well. Sprinkle one or two teaspoons over the beef and set aside. Put the stock in a small saucepan and over a medium heat, simmer until the stock has reduced to about 2 1/2 tablespoons. Cook the steak until it is done to your liking (I find that it is actually easier to do this in the oven because the spice rub can burn, alternatively do it in a pan over a medium heat). Add the mushrooms to the reduced stock, top the steak with the mushrooms and serve immediately.
Per Serve
Calories
Fat
Sodium
Carbs
Fiber
Protein
236
7.5 g
202 mg
0 g
0 g
33.2 g
Serving Suggestion - Serve this with a big green salad and I also like oven baked potato.
