Ingredients
For the shallot confit
4 shallots, peeled and sliced
100ml/3½fl oz red wine
50ml/2fl oz port
100ml/3½fl oz reduced beef stock
25g/1oz unsalted butter
salt and freshly ground black pepper
For the potato gratin
285ml/10fl oz double cream
2 cloves garlic, peeled and finely chopped
salt and freshly ground black pepper
1kg/2lb 3oz Desiree potatoes, peeled, chopped, parboiled
For the creamed spinach
25g/1oz unsalted butter
1 garlic clove, peeled and finely chopped
1kg/2lb 3oz frozen spinach, defrosted
285ml/10fl oz double cream
For the beef
4 x 175g/6oz dry-aged beef fillet steaks
salt and freshly ground black pepper
1-2 tbsp olive oil
Method
1. For the shallot confit, place the shallots, red wine and port into a pan and bring to the boil. Reduce the heat and simmer for 15 minutes, then add the reduced stock and continue to simmer for 30 minutes or until nearly all of the liquid has evaporated and the shallots are very tender. Stir in the butter and season, to taste, with salt and freshly ground black pepper. Keep warm.
2. Preheat the oven to 180C/350F/Gas 4.
3. For the potato gratin, place the cream and garlic into a heavy-based pan and warm gently for ten minutes. Season with salt and freshly ground black pepper.
4. Place the potato into an ovenproof dish, pour over the cream and garlic and bake in the oven for 30 minutes, or until golden-brown and bubbling.
5. For the creamed spinach, melt the butter in a pan until foaming and fry the garlic for 1-2 minutes, or until softened. Stir in the spinach and cook for 5-10 minutes, then stir in the cream and heat through for a further 4-5 minutes. Season, to taste, with salt and freshly ground black pepper.
6. For the beef, heat a griddle until smoking. Season the steaks with salt and freshly ground black pepper and lightly rub with the olive oil. Cook the steaks on the hot griddle for 3-4 minutes on each side (for medium), or until cooked to your liking. Set aside to rest on warm plates.
7. To serve, place the steaks on serving plates and serve with spoonfuls of the shallot confit, the creamed spinach and the potato gratin.
