Ingredients:
1 tablespoon of olive oil2 large (about 475g) beef steak, cut in half across the salt and freshly ground black pepper25 g of oil1 cloves of garlic, chopped 25500 g of fresh peas, flushed 60 ml (1 /4 cups) of thick creams 4 x 2 cm with a thickness of the slice of bread fresh parsley continental leaves, for decoration
Preparation:
Heat oil in a frying pan over high heat. Select steaks with salt and pepper. Fry for 4-5 minutes on each side for the average frying or until cooked to your liking. Transfer to a plate and cover with foil to warm. Reduce fire to medium. Add butter and garlic to the pan and fry for 1 minute. Add mushrooms and fry, stirring, for 5 minutes or until cooked.
Meanwhile, boil peas in a pan with boiling water for 4 minutes or until cooked. Drain. Return to the pan. Add cream and use a fork to crush in rude mashed potatoes. Salt and pepper.
Fry bread and place on plates. Put steaks and mushrooms on top. Sprinkle with parsley and serve with puree from peas.