Spinach Stuffed Beef Fillet
Rinse the spinach and blanch in boiling salted water. Drain well and chop. Dice the cheese. Toast the pine nuts in a dry pan until fragrant. Peel the shallot and garlic; dice the shallot finely and coarsely chop the garlic. Saute both in 1 tablespoon oil until translucent. Remove the pan from the heat and stir the spinach and cheese into the shallot and garlic mixture. Season well with salt, pepper and nutmeg.
Preheat the oven to 180°C (approximately 350°F).
Rinse the beef, pat dry, remove the silver skin and cut halfway through the length of the beef fillet with a sharp knife to create a cavity for stuffing. Fill with the spinach mixture and the pine nuts and tie the fillet into a long roll with kitchen string. Heat the rest of the oil in a frying pan and sear the fillet on all sides until brown, 6-8 minutes. Place on a roasting rack (over a drip pan) and cook in the oven for 25-30 minutes. Let it rest briefly. Remove kitchen string, slice and serve.