The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Steak, creamy mushroom sauce & sweet potato mash
.
Ready in 20
High protein
5 of 5 a day
New
Low sat fat
Serving size
Ingredients
- 1 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 1 garlic clove
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 1 tsp dried Italian herbs (Oregano, Parsley, Thyme,Sage, Basil, Black Pepper)
- 1 flat iron steak
- 120g chestnut mushrooms
- 1 small sweet potato
- 40g cavolo nero
- 1 beef stock cube (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
Nutritional Information
Calories: 639
Protein: 44g
Carbs: 56g
Fat: 28g
Ingredients
- 2 tsp dried Italian herbs (Oregano, Parsley, Thyme,Sage, Basil, Black Pepper)
- 3 small sweet potato
- 2 garlic clove
- 2 bavette steaks
- 2 portobello mushrooms
- 80g sliced cavolo nero
- 1 beef stock cube (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 2 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
Nutritional Information
Calories: 658
Protein: 42g
Carbs: 76g
Fat: 23g
Steak, creamy mushroom sauce & sweet potato mash
.
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Cooking Instructions
- Boil a kettle. Peel and dice the potatoes into small 2cm cubes. Boil for 12-15 mins, until cooked then drain, season and mash, keep warm with a lid.
- Meanwhile, dissolve the stock cube in a jug with 100ml boiling water. Peel and crush or finely chop the garlic. Thinly slice the mushrooms. Thinly slice the cavolo nero leaves, removing the thick stalk.
- Heat a medium sized-frying pan with 1/2 tsp oil. Add the mushroom, garlic and Italian herbs, cook for 4 mins until softened, then add the stock and mustard, simmer for a further 2 mins, until slightly reduced then stir through the yoghurt, season with black pepper. Turn off the heat and reserve for later.
- Heat a second frying pan with 1/2 tsp oil on a medium heat. Season the steaks with sea salt and black pepper then place in the pan. Cook until golden brown (as a guide: 2-3 mins on each side for medium rare or 4-5 mins on each side for well done). Remove the steaks from the pan transfer to a side plate to rest, cover to keep warm.
- Re-heat the frying pan used for the steak, add the cavolo and a splash of water, cook for 2-3 mins, until softened.
- Warm up the creamy mushroom sauce.
- Thinly slice the steak. Serve the sweet potato mash between two warm plates, serve the steak and cavolo nero alongside. Spoon the creamy sauce over the top.
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