This is a beautiful way to serve a lovely fillet of steak and makes for a heavenly lunch.
Serves 2
Ingredients:
1 lean ranch steak fillet
Half a bag of fresh spinach , about 4 good handfuls
1 chopped leek
2 small potatoes, squared off
150g butter
2 tablespoons olive oil
Salt and pepper
500ml vegetable stock
1 teaspoon Korean gochujang pepper sauce
Recipe:
To Make the Fondant Potatoes:
In a frying pan melt the butter into the olive oil and once foaming add the potatoes, turning occasionally to brown on all sides. Bring the vegetable stock to a boil and add the crisp potato squares and simmer over a gentle heat until they are cooked. Be careful with this stage as over-cooking can cause the squares to break apart. Remove and place to one side whilst you prepare the rest of the dish.
For the remainder:
In the same frying pan gently fry off the chopped leeks for about 5 minutes until soft, this may take longer if they are particularly robust chunks. Add a handful of spinach and wilt down. Covering the frying pan with a lid helps with this process. Stir in the spinach and add another handful, repeating the process until everything is nicely cooked through.
In the meantime add a ladle full of stock to a small saucepan and slake down the Korean sauce into it. Reduce gently over a medium heat until the sauce thickens.
Using a chef’s ring (how ’90s but what the heck) arrange the spinach and leek mixture onto two warmed plates and reheat the frying pan. Add the ranch steak fillet and fry off for a couple of minutes on both sides. Aim for a nice browning to the steak but don’t overcook – we want it to be nice and pink inside.
Plate up the fondant potato next to the spinach and leeks and add a nice sweep of the hot pepper sauce. Slice the ranch steak fillet, divide it between the two plates and arrange on the spinach stacks.
Eat and thoroughly enjoy. Believe me, it is delicious!
The Willoughton Wanderer 
Leave a comment