Steak with Potatoes and Spinach
Ingredients
- For the potatoes
- 700 grams waxy potatoes (cooked the day before)
- 2 Tbsps clarified butter
- 1 onion
- salt
- freshly ground peppers
- For the spinach
- 650 grams fresh Spinach
- 1 garlic clove
- 1 Tbsp olive oil
- salt
- freshly ground peppers
- freshly grated Nutmeg
- For steaks
- 4 Sirloin steak about 180 g (approximately 6 ounces) each
- 1 Tbsp clarified butter
- salt
- freshly ground peppers
- 200 milliliters Red wine
- 200 milliliters Veal stock
- 2 rosemary
- 1 tsp cracked black peppers
- 2 Tbsps cold butter
Preparation steps
Preheat the oven to 140°C (approximately 285°F).
For the potatoes: Peel the pre-cooked potatoes and cut into bite-sized cubes. Heat the clarified butter in a large pan and sauté the potatoes for about 5 minutes. Peel, halve and thinly slice the onion. Add to the potatoes and cook for another 5 minutes. Season with salt and pepper, remove from heat and keep warm.
For the spinach: Rinse the spinach, spin dry and remove any large stems. Peel and mince the garlic. Heat the olive oil in a large pan and sauté the spinach and garlic until the spinach is wilted. Season with salt, pepper and nutmeg, remove from heat and keep warm.
For the steaks: Rinse the steaks, pat dry and season with salt and pepper. Heat the clarified butter in a large pan and cook the steaks for about 5-10 minutes, to desired level of doneness.
Remove the steaks and keep warm. Deglaze the pan with the red wine and veal stock. Add the rosemary and simmer until reduced by about half. Remove from heat, discard the rosemary sprig, season with the cracked black pepper and stir in the cold butter.
To serve, spoon some of the sauce onto plates, top with the steaks and evenly divide the spinach and potatoes between the plates. Drizzle with a bit more sauce and serve.
