Creamy spinach laced with a molten goo of stilton is perfect with red meat – it’s an iron to iron thing. And after all that Christmas poultry, a tender, juicy steak couldn’t present itself with better timing.
Steak with creamed spinach and stilton
- Preparation time: 15 minutes
- Cooking time: 15 minutes
- Total time: 30 minutes
2 tbsp half-fat crème fraîche
pinch freshly grated nutmeg
1 tbsp vegetable oil
2 x 150g sirloin steaks
10g unsalted butter, diced
50g stilton, crumbled
4 tbsp port
1. Blanch the spinach, half at a time, in boiling, salted water for 2 minutes. Drain in a colander and press out as much liquid as possible.
2. Whizz the spinach, crème fraîche and nutmeg to a purée in a food processor. Season, then return to the pan; set aside.
3. Heat the oil in a large frying pan over a medium-high heat. Season the steaks on both sides and cook for 2-3 minutes. Add the butter, turn the steaks over and cook for 2-3 minutes more (for medium rare; if you prefer your steak well done, cook for longer). Rest on a warm plate for 10 minutes, loosely covered with foil.
4. Meanwhile, reheat the spinach purée until piping hot, stirring frequently. Remove the pan from the heat, fold in the stilton, cover and leave to stand for 3 minutes.
5. Place the steak pan back over a high heat and add the port; it will bubble up. Once this calms, cook for a moment longer, scraping up any caramelised bits on the bottom. Add any juices from the steak. Drizzle the steaks with the sauce and serve with the spinach piled on top, scattering over a little extra stilton, if liked.