Ingredients
- 2 x 250g nicely aged striploin steaks
- Sea salt and black pepper to season
- 2 tbs vegetable oil
- 1 tbs butter
- 2 x 200g bags of washed spinach, wilted and squeezed of excess water
- 1 tbs butter
- 1 shallot, finely diced
- 1 clove garlic, finely diced
- 1 piece of Parmesan rind
- 1 tbs plain flour
- 100ml milk
- 100ml single cream
- Sea salt and black pepper to taste
- ½ clove of nutmeg, grated
- Place a large, non-stick pan on a high heat and add the vegetable oil. Season the steaks liberally with sea salt and black pepper and cook for two minutes on both sides until golden brown. Reduce the heat slightly and add the butter. Baste the steaks on both sides, turning regularly for three minutes in the foaming brown butter to achieve a medium finish. Remove from the pan and rest on a wire rack for five more minutes.
- Keep the pan on the heat and drain off any excess fat. Now, go in with the butter, shallot, garlic and Parmesan rind. Sweat this off over a low heat for a minute before adding the flour and increasing the heat.
- Cook the flour for a further minute and then add the milk and cream. Cook this until the mix thickens, stirring all the time.
- Fold in the precooked spinach and allow it to warm through. Remove the Parmesan rind before seasoning with salt, pepper, grated nutmeg and the resting juices from the steaks. Seasoning is key here.
- Serve up alongside the steaks with some crispy potatoes.
