Pan-Fried Steaks with Red Wine Sauce and Potato-Arugula Puree

Rinse and peel the potatoes and cook in a pot of boiling salted water until knife-tender, about 30 minutes.

Rinse the arugula and spin dry.

Drain the potatoes and let them stand to evaporate the water. Press the potatoes through a potato ricer into a bowl and stir in the milk and the butter until creamy. Season with salt, pepper and nutmeg and mix  in two-thirds of the arugula.

Rinse the meat, pat dry and season with salt and pepper. Heat the oil in a skillet and saute the meat until browned on both sides, about 4 minutes. Remove and let stand briefly.

Deglaze the pan with red wine, scraping up any browned bits from the bottom of the pan. Add the beef stock and simmer for 4-5 minutes. In a small bowl, knead together the flour and butter. Add the mixture to the pan and stir until thickened. Season with salt and pepper.