Steak with mushroom gravy.

Steaming and delicious.

One of my favourites.

I prefer tenderloin, (eye fillet) because it is cheap here, and it is so tasty.

Even though this can be a more expensive cut in some places, remember the serving size is only about 120 grams (5 ounces).

The days of placing a whole cow on my plate are over. Smaller and tastier is the way forward.

1 steak per person (prep/coking time - about 10 minutes)

• Add a splash of oil to a hot pan.
• Grind some pepper and salt onto the steak and place into the pan, seasoned size down.
• Leave it alone. Don't poke at it, don't flip it a thousand times, just leave it there.

I usually make the Monster Salad while waiting. Stops me poking at the steak.

• Slice as many mushrooms as you desire, I budget about 3 good sized ones per person.
• Turn the steak over. 
• Add the mushrooms to the same pan, crack some pepper on to them, add a sprinkle of garlic and paprika (to the mushrooms not the steak, although not that important I guess)
• Add a quarter cup of water to the pan and cook until almost evaporated.

The meat should be done now, give it a poke to test.

• Take the meat out of the pan, laving the mushrooms.
• Add another 1/4 cup of water, along with a beef stock cube OR a teaspoon of gravy powder and using a spatula, give the whole lot a stir until you are happy with the consistancy of the gravy.
• Pour on to steak.

Marvel at how good healthy eating tastes.

Serve with Monster Salad