The perfect one pan meal; complete with protein, carbs and veggies. Using the one pan allows you to capture and build on flavours as each ingredient is added meaning maximum taste with minimal ingredients.


2 x 150g steaks
1 small brown onion, peeled, sliced
100g mushroom, sliced
1 teaspoon fresh rosemary leaves
400g can butter beans, drained
3 tablespoons cream
100g spinach


  1. Heat a fry pan with a drizzle of oil over high heat. Season steaks on both sides with salt and pepper. Cook for 2-3 minutes on each side for medium-rare, or until cooked to your liking.
  2. Remove from pan and keep warm. Reduce the heat to medium-high, return the pan, add onions and mushrooms with a drizzle of oil if needed. Cook, stirring often for 4-5 minutes until slightly coloured and softened.
  3. Add the rosemary, beans and cream to the pan and bring to the boil, cook until beans are heated through. Drain any resting juices from the steak into the pan and season with salt and pepper. Stir through spinach and cook until wilted.
  4. Divide mushroom and beans between plates, slice steaks and place on top to serve.

Serves 2


  • For a good sear on the steak, make sure the pan is hot and the outside of the steaks are dry by patting off any excess moisture with paper towel.
  • Use milk powder in place of cream if it isn’t available or you are trying to keep costs down. Mix 2 tablespoons with enough water to dissolve it and add to the pan.


  • Chicken breast can be used in place of steak
  • Add green peas, beans or broccoli to the pan in place of spinach
  • Fresh or frozen spinach can be used

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