I am thrilled with this recipe for a midweek supper with a boy, because in the past I have had problems finding a happy, healthy, middle ground. Steaks always go down well, and this simple side of healthy (ish) creamed spinach, and the added joy of rich garlicy and herbed butter, take this simple supper to the next level. Ready in all of ten minutes too!
- 2 steaks – these were truly excellent
- loads of spinach (at least 250g as it cooks down to nothing)
- 1 tbsp ricotta
- 1 tbsp of single cream
- 1 tbsp of salted butter (preferably room-ish temp)
- handful of chives
- sprig of rosemary
- 1 garlic clove
Number one priority: make the herb butter. Crush your garlic clove and mince finely. Finely chop the chives and rosemary before mixing/mashing into the butter with the back of a fork. Plop the mix onto a piece of cling film, and then roll it up, fastening the ends, so you are left with a compact butter sausage. Whack this in the freezer. Next…the steaks. The key to good steaks – they need to be cooked on a high heat, and the meat needs to be at room temperature before you start. Season them generously and then put a little of knob of butter and a drizzle of oil in a pan before frying the steaks for about 3-4 mins on each side for medium rare. Leave to rest under some tin foil or somewhere warm.
Meanwhile, wilt a handful of your spinach in boiling water and then blitz together with the cream, ricotta and lots of S&P. Cook all the other spinach and then combine with the puree and heat through. The colour is literally AMAZING.
All that’s left to do is bung the steaks onto warmed plates and give each person a large dollop of spinach. Grab the butter from the freezer and cut two large-ish discs. Place on top of the steak and allow to melt. Utterly mouth-watering, relatively good for you and a real treat.