Beef with Mashed Potatoes

For the mashed potatoes, peel the potatoes and boil in salted water over medium heat for about 30 minutes.

Drain the water, collecting 100 ml of it (approximately 1/2 cup), unless using milk. Melt the butter in the collected water or milk and stir in the nutmeg and coriander.

Mash the potatoes with a potato masher. Stir in the seasoned hot water/milk until creamy. If necessary, stir in a little more water.

For the beef, peel and crush 3 segments of garlic clove and mix with the wine vinegar, 1 tablespoon olive oil and season with plenty of pepper. Rub into the meat.

Fry the remaining garlic clove with the bay leaf for about a minute in some olive oil and 100 g of butter. Remove and discard the bay leaf.

Sear the fillets in oil for 1 minute on both sides. Reduce the heat and fry for another 2 minutes per side. Season with salt. The fillets should remain pink inside. Remove from the pan, cover and keep warm at 80°C (approximately 175ºF).

Add the sugar to the beef juices in the pan and let it caramelize. Deglaze with port wine and beef stock and bring to a boil. Stir in the butter and bind the sauce.