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Beef fillet with shortcut gravy, pancetta and spinach
Beef fillet with shortcut gravy, pancetta and spinach
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Savory prosciutto and spinach gravy enhance tender beef.
Ingredients:
  • 4 x 200g thick beef eye fillet steaks
  • 150g thickly sliced pancetta, cut into strips (lardons)
  • 200g baby spinach leaves, blanched in boiling water for about 1 minute, squeezed of excess water
  • Roast potatoes, to serve
  • 20g unsalted butter
  • 50.00 ml plain flour, sifted
  • 2 tsp sherry vinegar (see note) or red wine vinegar, dissolved with 2 tsp brown sugar
  • 500ml beef stock
Instructions:
  • In a pan over medium heat, melt butter and stir in flour for 30 seconds. Then, add the vinegar mixture and gradually pour in the stock, stirring to remove lumps. Cook on medium-high heat for 6-8 minutes until the gravy thickens. Keep warm.
  • In a large frypan over medium-high heat, heat the oil until shimmering. Season the beef generously, then sear for 3 minutes on each side for medium-rare or to your desired doneness. Cover and let rest in a warm place for 5 minutes before serving.
  • Fry the pancetta in a pan over medium-high heat for 3 minutes until crisp. Then, quickly add the spinach and toss until blended and heated.
  • Incorporate the beef resting juices into the gravy, then serve it alongside the beef, spinach, and roast potatoes.

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