Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
1 Prep veggies
Preheat the oven to 220°C/ 200°C fan. Remove the steaks from the fridge. Rinse the potatoes and chop them (skins on) into small cubes. Boil them in salted water for 5 min. Drain. Wash and chop the spinach and parsley. Peel and chop the shallots. Peel and mince the garlic.
Add the potatoes and cherry tomatoes to a large baking tray with a drizzle of vegetable oil and a generous pinch of salt. Toss until the potatoes are fully coated. Roast in the oven for 30 min or until the potatoes are golden and crisp.
3 Fry steak
Pat the steaks dry with kitchen paper, rub them with oil and season with salt. Heat a large pan over a high heat. Once very hot, add the steaks and fry them for 3 min on each side. Place on a baking tray and finish cooking them in the oven for 8-10 min or until cooked to your liking. Reserve the pan. Transfer the steaks to a plate and leave them to rest for 10 min.
4 Fry spinach
Wipe the reserved pan clean and heat over a medium heat with a drizzle of oil. Once hot, add the shallots with a pinch of salt and fry for 3 min. Add the spinach and fry for 3 min further, until the spinach has wilted. Add the garlic and cook for 1 min further.
Add the cooking cream, creamcheese, measuredwater, crumbled 0.5/0.5/1 stockcube and parsley. Season well with salt and pepper. Simmer for 4-5 minutes.
Once rested, slice the steaks and season with salt and pepper. Divide the creamedspinach between plates. Top with the sliced steak and serve the cherrytomatoes and potatoes to the side.
Tip!When entertaining, prepare the creamed spinach in advance. Also, brown the steaks in advance. Just before serving, finish cooking the steaks in the oven at 175°C for 6–8 minutes.