• 15 ml oil
• 2 lean beef or lamb steaks or lamb chops
• 50g soft garlic and herb cream cheese
• 90ml semi-skimmed milk

In a large non-stick frying pan, heat oil and fry meat. Add the cream cheese and the milk to the pan. Heat gently for approximately 1 minute. Serve with boiled new potatoes and steamed leeks. Serves 2.

Cooking times for the meat
Times are given for each side. Remember times depend on the thickness of the meat.

Beef
Sirloin or rump steaks, 2cm thick: 2.5 minutes (rare), 4 minutes (medium) or 6 minutes (well done).
For fillet steaks 3 cm thick add 1-2 minutes.
Topside or frying steaks, 2-3mm, 2 minutes.

Lamb
Leg or chump steak, 1-2cm, 4-6 minutes.
Chops, 2cm, 6-8 minutes.
Cutlets 2cm, 4-6 minutes.