INGREDIENTS

INSTRUCTIONS

SAUCE
SPINACH AND MUSHROOMS
Preheat the oven to 220C/gas 7.
Trim fillet of loose chain of meat, any cartilage and skin. There should be
no obvious fat on the outside of the fillet. Set fillet to one side.
Cut up trimmings. Place in a small roasting tin. Brown in the preheated
oven for 20 minutes or so. Make incisions in beef fillet with tip of a
sharp knife. Insert tiny sprigs of thyme. Cut fillet into four evenly sized
steaks. Rub lightly with olive oil and season with salt and pepper.
Prepare sauce:
Pour red wine into roasting tin with beef trimmings and place on the hob.
Bring to the boil, scraping up any sediment from pan into wine.
Reduce oven to 200C/gas 6.
Pour beef stock into a saucepan. Add contents of roasting tin. Bring to
boiling point. Simmer down to a good rich gravy.
Heat a griddle or cast iron frying pan until evenly hot. Cook fillets top
and bottom for 2 minutes each side, then sear round sides.
For medium to rare beef, place fillet on a baking sheet and roast in the
oven for 4 minutes. Rest in warming oven for a further 3 to 4 minutes.
Strain sauce through a sieve into a clean pan. Season to taste. Whisk in
90g chilled butter, a little at a time, to finish sauce and give it a good
gloss. Set to one side.
While fillet is cooking prepare the spinach. Peel and crush garlic. Trim
and slice mushrooms. Cook in a saucepan with 15g butter until mushrooms
have softened. Season to taste. Melt the remaining 15g butter in a wide pan
and add young spinach leaves. Heat until spinach just wilts. Add salt,
pepper and grated nutmeg.
Mix spinach and mushrooms and pile onto centre of plate. Slice fillet and
stir on top - pour sauce around. Serve with roast parsnip and horseradish
mash.
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