Beef with Wilted Spinach and Sweet Potato Gratin

Beef with Wilted Spinach and Sweet Potato Gratin
Discover a delightful blend of flavors with Dish Magazine's Beef with Wilted Spinach and Sweet Potato Gratin recipe. This dish combines tender beef with the earthy taste of wilted spinach and the creamy, comforting layers of sweet potato gratin. It's a perfect meal for those looking to enjoy a hearty and nutritious dinner that satisfies both the palate and the soul.
Preparation time: 20m
Cooking time: 10m
Serves: 3
Difficulty:

Ingredients

  • 1 pack Silver Fern Farms Beef Rib Eye Steak
  • 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.

Recommended cut
Beef Rib-Eye Steak
With a bold beef flavor, Grass-Fed marbling and exceptional tenderness, our aged Angus Beef 10 oz Rib-Eye steak is the perfect cut for serious steak-lovers. The Rib-Eye Steak is cut from the prime rib with the bone removed.Certified Net Carbon Zero*. 100% Grass-Fed. No Added Hormones or Antibiotics EVER. Halal. Ships Frozen. *Climate impacts in ...
Shop now