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Mick's Premium Rib Fillet Steaks with Creamed Spinach

4 x Mick's Premium Rib Fillet Steaks
25g Butter
1 Small Onion, finely chopped
2 tbsp Plain Flour
200ml Milk
400g Baby Spinach (or trimmed Silverbeet)
100ml Cream
1/4 tsp Ground Nutmeg
Sea Salt & Pepper, to taste
8 Baby Carrots, sliced lengthwise
6-8 Baby Potatoes
Olive Oil
4-6 Garlic Cloves
3 Rosemary Sprigs

Step One - Prepare the potatoes by bringing a medium saucepan of water to the boil. Add 1/4 teaspoon of salt and the potatoes, reduce to a medium heat and cook for 10-15 minutes, or until the potatoes are soft throughout and skins slightly splitting.
Step Two - Preheat oven to 180c. Drain the potatoes and place in a roasting tray. Add the carrots, garlic cloves and rosemary sprigs. Lightly dress with olive oil. Season with sea salt and pepper. Cook for 25-30 minutes or until lightly golden.
Step Three - In a small saucepan, over a medium heat, slowly melt the butter. Add the diced onion and cook for 5 minutes or until softened. Whisk in the plain flour and cook for a further 2 minutes. Slowly whisk in the milk and gently simmer until the sauce has thickened.
Step Four - Place the spinach in a large colander. Bring a full kettle of water to the boil and pour over the spinach. Allow to cool slightly before squeezing out the excess water. Place on a board and roughly chop. Add the spinach to the onion mixture, along with the cream. Season with salt, pepper and nutmeg. Simmer until thickened.
Step Five - Season the steak with olive oil, salt and pepper. In a lightly oiled pan and over a high heat, sear the steak for 3-5 minutes each side, or to taste.
Step Six - Plate the steak, roasted potatoes and carrots. Top with the creamed spinach. Serve.

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