What you need:
Steak – I used a Sirloin steak cause that’s what the eater gave me
Salt & Pepper
Half a medium onion
Lots of mushrooms (or as many as you like)
Aunt Jemima buttermilk pancake mix
Chicken stock or stock cubes
Season the meat with salt & pepper and some rosemary. Pan fry it on either side until a brown crust forms and then chuck it into the oven to cook some more. Throw some sliced onions onto the pan to collect all the deliciousness that’s stuck to the pan from the steak. Add carrots and cook them both until soft. Throw in as much garlic as you like and about a tablespoon of Dijon. Mix mix mix until its all soft. Throw in mushrooms and stir till they’re brown. Add about a third of a cup of cream and a tablespoon of cream cheese. If you’re using stock cubes, throw in a cube along with a third cup of water, if not, simply add a third cup of chicken stock. Stir until the cheese has melted. Add some sliced spring onion and a touch of thyme. Make pancakes as directed on the box.
Put the pancake on the plate, put the cooked steak on top. Pour your pan sauce on top of the steak and enjoy!