Beef Steak with Dark Sauce (Steak Diane)

Ingredients

• 750 g starchy potatoes
• 1 tsp salt
• 250 ml milk (3.5% fat)
• 2 tbsp butter
• Salt
• nutmeg
• 800 g beef steak (4 fillet pieces of 200 g each)
• crushed black pepper
• 2 tbsp clarified butter
• 2 tbsp Red wine vinegar
• 1 tbsp Worcestershire sauce
• 0.5 shallot
• 1 tbsp chopped parsley
• 2 Tbsp whipping cream
• 3 tbsp beef broth
• 1 handful baby spinach

Instructions

1. 1.

   Peel the potatoes, cut into even pieces and cook in salted water for about 15 minutes to make boiled potatoes.

2. 2.

   Meanwhile, finely dice the shallot and heat clarified butter in a pan. Season the steaks with salt and pepper, sear briefly and flip once.

3. 3.

   Add red wine vinegar, Worcestershire sauce, 1 tbsp butter, shallot and parsley. Stir in whipping cream and beef broth for extra creaminess if desired.

4. 4.

   Bring milk to a boil. Squeeze the cooked potatoes through a press while hot, mix with milk and remaining butter, season with salt and nutmeg. Plate the puree with the steaks, pour sauce over, garnish with baby spinach, and serve immediately.