113g/4oz of fillet steak
salt and pepper
1 potato - parboiled and sliced
beef stock (either homemade or a cube)
spinach - chopped finely
olive oil

for the sauce:

2 shallots
mustard
red wine
double cream

METHOD

Fry the steak in a frying pan. In a separate frying pan, heat the olive oil and fry the potato. Add salt and pepper. Remove the steak from the pan. Fry the shallots in the steak juices, add the red wine and reduce. Add the beef stock and bring to the boil. Turn down the heat and then add the mustard and the double cream to the sauce. Stir well and leave to simmer gently for 2-3 minutes, whilst stirring occasionally. Fry the spinach in olive oil for about 1 minute with a little salt and pepper.

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