Food doesn't have to be fancy to be good. The creamy, cheesy spinach is part sauce and part side dish for the steak. Top off with crispy onion for texture - a great meal.
1 bunch spinach
1 large onion, cut into very thin slices
3 cups milk
1 small onion, finely chopped
1¾ cups plain flour
1/2 cup cream
¼ tsp grated nutmeg
2 tbsp grated parmesan cheese
salt and white pepper, to season
4 fillet steaks, about 275g each
2-3 cups vegetable oil, for deep frying
Don't rely on cooking times for steaks in recipes, as there are too many variables - flame size, pan type, steak cut etc. Press the steak with your fingers. The firmer it is, the more well done it will be.
1. Blanch the spinach in boiling water for 1 minute, then drain well and squeeze out as much liquid as possible.
2. Combine the sliced onion and 2 cups milk in a separate bowl and allow to stand for 30 minutes.
3. Heat the butter in a small saucepan over medium and fry the chopped onion until translucent. Add ¼ cup of flour and stir to combine. Add remaining milk and the cream a little at a time, stirring until a thick sauce forms.
4. Stir through the spinach, nutmeg and parmesan cheese and season to taste. Set aside.
5. Heat your oven to 200°C. Season the steaks well on each side and heat 1 tbsp of the vegetable oil in an ovenproof frying pan until very hot. Sear the steaks until well browned and place them into the oven for just 5 minutes or until cooked to your liking. Rest well.*
6. While the steaks are resting, heat the remaining oil in a small saucepan to 180°C. Remove the onions from the milk and toss them in the flour to coat them. Fry the onions in batches in the oil until well-browned, then remove, drain and season with salt and pepper.
7. Place a big spoonful of the spinach on a warmed plate and place a steak on top. Top with a big pile of crispy onions and serve.