A delicious beef dish that would impress the most discerning of guests.
900g/2lb potatoes, washed, drained, peeled and cut into small pieces
1.1kg/2½lb fillet steak, trimmed
30g/1oz root ginger, skinned and chopped into small pieces
1 clove garlic, skinned and chopped into small pieces
salt and pepper to taste
60ml/2fl oz olive oil
40g/1½oz spinach, chopped roughly
1 egg, yolk only
30ml/1fl oz double cream
90ml/3fl oz Madeira wine
135ml/4½fl oz chicken stock
Heat the potatoes in boiling water until they are cooked.
Stud the fillet with two rows of the ginger and garlic.
Season with salt and pepper (and wrap meat in cling film until needed).
Preheat the oven to 195C/388F/Gas 5½.
Heat a 30cm/12in frying pan with half the oil.
Take the cling film off the fillet and to the pan, sealing the presentation side first. As soon as both sides are sealed, place the meat into a dish and into the preheated oven. Cook for approximately 20-25 minutes. When cooked place on an open grill pan to drain and relax.
Drain the potatoes and mash.
Add the spinach, egg yolk, remaining oil, cream and salt and pepper to taste.
Place four large mousse rings in the centre of each serving plate and fill with mash. Remove the rings.
Reheat the original frying pan in which the meat was sealed. Add the madeira wine and chicken stock and bring to the boil. Simmer.
Carve the beef into approximately 1cm/½in slices and place three or four slices on top of the mashed potato beds.
Remove the madeira sauce from the heat and add the butter in small amounts.
Spoon the sauce around the potato and meat, garnish and serve.
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