Beef with Wilted Spinach and Sweet Potato Gratin

By Dish Magazine

Preparation time: 20m

Cooking time: 10m

Serves: 3

Difficulty:

Ingredients

1 pack Silver Fern Farms Beef Rib Eye Steaks
Olive oil
1 tsp cumin seed
Small knob of butter
1 small red onion,
Finely chopped
½ cup good-quality
Beef stock
2 cloves garlic, crushed
¼ cup cream
1 tsp Dijon mustard
14oz spinach leaves
Sea salt and ground pepper

Sweet Potato and Red Onion Gratin

1 cup chicken stock
1 red onion, thinly sliced
35oz orange sweet potato, peeled and sliced 0.5 inch thick
1 Tbsp fresh thyme leaves
2 cloves garlic, crushed
A good grating of fresh nutmeg
1 tsp sea salt
Freshly ground pepper
Good knob of butter
½ cup freshly grated parmesan cheese

Method

Step 1

Preheat the oven to 392°F.

Step 2

To make the sweet potato and red onion gratin lightly grease a 10 x 14 inch Swiss roll tin. Place all the ingredients in a large saucepan and bring to the boil. Simmer gently for 10 minutes. Use a slotted spoon to transfer the sweet potato to the tin and spread to an even layer. Pour over the stock and onions, spreading them evenly.

Step 3

Dot with the butter and sprinkle with parmesan cheese. Bake for 25 minutes or until the sweet potato is tender and the top is golden.

Step 4

Meanwhile, rub the beef with oil and season with salt and pepper. Heat a sauté pan until hot then sear the beef on each side for 2-3 minutes each. Sprinkle with cumin seeds part way through cooking. Remove from the pan, cover lightly, and set aside to rest.

Step 5

In the pan the beef was seared in, add the knob of butter, red onion, and garlic and cook gently until soft. Add the stock, cream, and mustard and bring to the boil.

Step 6

Add the spinach in batches, turning until just wilted then season with salt and pepper.

Step 7

To serve: cut the beef against the grain and arrange on a serving platter with the spinach and the sweet potato and red onion gratin.

Ingredients

1 pack Silver Fern Farms Beef Rib Eye Steaks
Olive oil
1 tsp cumin seed
Small knob of butter
1 small red onion,
Finely chopped
½ cup good-quality
Beef stock
2 cloves garlic, crushed
¼ cup cream
1 tsp Dijon mustard
14oz spinach leaves
Sea salt and ground pepper

Sweet Potato and Red Onion Gratin

1 cup chicken stock
1 red onion, thinly sliced
35oz orange sweet potato, peeled and sliced 0.5 inch thick
1 Tbsp fresh thyme leaves
2 cloves garlic, crushed
A good grating of fresh nutmeg
1 tsp sea salt
Freshly ground pepper
Good knob of butter
½ cup freshly grated parmesan cheese

Recommended cut

Rib Eye Steak

With bold taste and exceptional tenderness, our aged 10oz rib-eye steak is the perfect cut for serious steak-lovers. And thanks to the all-grass diet of our cows, it’s got rich, earthy flavor and beautiful, natural marbling. We love this steak with everything from hearty mushrooms to bright salsas with fresh herbs.Hand-selected by our Master Gr...