Striploin Steak Creamy Spinach
- 6 Tablespoons of unsalted butter
- 1 Shallot, minced
- ¼ Cup flour
- 2 Cups whole milk
- 1 Cup heavy cream
- A pinch of salt
- ½ Gruyere cheese, grated
- 450g fresh spinach, stemmed
- ¼ Teaspoon nutmeg
- Cracked black pepper
- 4 x 200g Striploin steaks
- Coarse salt
- Crushed peppercorns
- ¼ Cup vegetable oil
- ¾ Unsalted butter
- 4 Whole cloves garlic
- 4 Springs fresh thyme
- 1 Sprig fresh rosemary
1. For the spinach, in a deep skillet, heat butter over medium-high heat and when melted, cook the shallots for about 1 minute to soften. Whisk in the flour and cook for about 6 minutes or until the flour and butter are fully mixed and take on the colour of straw.
2. Add the milk and cream, season lightly with salt and simmer for about 20 minutes, stirring occasionally, until thick and creamy. Whisk in the grated cheese and cook until the cheese is completely melted. Cover to keep warm and set aside.
3. Put a bowl of cold water and ice near the stove. In a saucepan, bring salted water to a boil over high heat. Add the spinach and blanch for about 2 minutes, or until the greens are tender. Lift the greens from the boiling water and immediately plunge in the ice water.
4. Lift the greens from the ice water and using your hands or a dishtowel, squeeze the water from the greens. Be sure to squeeze all the water from the green. They should be as dry as possible.
5. Finely chop the poach and romaine and then fold into the reserved cream sauce.
Set the pot over medium heat and stir until the greens are fully incorporated and the sauce is heated through. Season to taste with salt and pepper and serve or cover to keep warm while the steaks cook.
6. For the Striploin, preheat the oven to 200°C. Liberally season with salt and crushed pepper.
7. In a heavy, oven-safe skillet, sear the steaks in a searing hot pan for 3 minutes. Let a crust form on the steak by leaving it alone. Do not move it during this time.
8. Transfer the skillet to the oven and let the steaks cook for about 5 minutes Return the skillet to the stovetop over medium-low heat. Add the butter, garlic, thyme and rosemary and when the butter melts, baste the steaks with the sauce and cook for about 2 minutes longer for medium rare. Cover the skillet with a lid or tightly with aluminium foil and let the steaks rest in the pan for about 5 minutes.
9. Serve with the creamed spinach.