Beef with Wilted Spinach and Sweet Potato Gratin

Preheat the oven to 392°F.

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.

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.

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.

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.

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

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.