The fastest proper dinner you can make โ and it tastes like you tried
A minute steak is exactly what it sounds like: a thin steak that cooks in about a minute per side. When your topside arrives pre-sliced, it is already primed for this treatment. The key is a hot pan, dry meat, and a quick pan sauce that transforms the browned bits left in the pan into something worth pouring.
Ingredients
- 460g Your Farmer topside steaks (if thick, place between baking paper and pound to ~8mm)
- Flaky salt and cracked pepper
- 1 tbsp high smoke-point oil
- 200g mushrooms, thinly sliced
- 2 shallots, finely diced
- 2 cloves garlic, minced
- 1/2 cup dry white wine
- 150ml beef stock
- 2 tsp fresh thyme leaves
- 2 tbsp butter
- 2 tbsp cream (optional โ for a richer sauce)
- Salt and pepper
Instructions
Steaks
Pat steaks completely dry. Season generously with flaky salt and cracked pepper immediately before cooking.
460g topside steaksflaky salt and cracked pepperHeat the oil in a heavy pan over very high heat until smoking.
1 tbsp oilCook the steaks for 60โ90 seconds per side โ no more. Remove to a warm plate and rest for 3 minutes.
Pan sauce
Reduce heat to medium. Add a knob of butter and the mushrooms to the same pan. Cook without stirring for 2โ3 minutes until golden.
200g mushrooms2 tbsp butterAdd shallots and garlic. Cook for 2 minutes.
2 shallots2 cloves garlicAdd the wine โ let it bubble and reduce by half.
1/2 cup dry white wineAdd the stock and thyme. Simmer until reduced and slightly thickened.
150ml beef stock2 tsp thymeStir in the remaining butter off the heat for gloss. Add cream if using. Season.
2 tbsp creamPour over the rested steaks and serve immediately with greens and roasted potatoes.
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In every beef share โ Topside Steaks (~460g)
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๐ก Pat the steaks completely dry before cooking โ moisture on the surface creates steam, which prevents browning. A dry steak on a hot pan creates a crust in seconds.
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