Topside Minute Steak with Mushroom and Thyme Pan Sauce

  📦 Cut: Topside Steaks (~460g) — All Packs 

The fastest proper dinner you can make — 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

Mushroom and Thyme Pan Sauce:

•     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 — for a richer sauce)

•     Salt and pepper

Method — Steaks:

1.   Pat steaks completely dry. Season generously with flaky salt and cracked pepper immediately before cooking.

2.   Heat the oil in a heavy pan over very high heat until smoking.

3.   Cook the steaks for 60–90 seconds per side — no more. Remove to a warm plate and rest for 3 minutes.

Method — Pan Sauce:

1.   Reduce heat to medium. Add a knob of butter and the mushrooms to the same pan. Cook without stirring for 2–3 minutes until golden.

2.   Add shallots and garlic. Cook for 2 minutes.

3.   Add the wine — let it bubble and reduce by half.

4.   Add the stock and thyme. Simmer until reduced and slightly thickened.

5.   Stir in the remaining butter off the heat for gloss. Add cream if using. Season.

6.   Pour over the rested steaks and serve immediately with greens and roasted potatoes.

Dinner on the table in under 20 minutes. Join the Your Farmer community. 🍄