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Beef in prosciutto with spinach and smashed spuds
Beef in prosciutto with spinach and smashed spuds
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Prep Time:
15 minutes
Cook Time:
70 minutes
Total Time:
85 minutes
Elevate steak and vegetables with Tobie Puttock's gourmet twist for a memorable family meal or dinner party favorite.
Ingredients:
  • 4 small Red Delight potatoes
  • 60ml (1/4 cup) extra virgin olive oil
  • 62.50 ml chopped fresh rosemary
  • 200g Swiss brown mushrooms
  • 40.00 ml chopped fresh marjoram
  • 2 garlic cloves, finely chopped
  • 60ml (1/4 cup) olive oil
  • 8 wide slices prosciutto
  • 4 thick beef fillet steaks
  • 2 bunches English spinach
  • 1/2 lemon, juiced
Instructions:
  • Preheat your oven to 200C. Boil the potatoes in a saucepan of salted water over high heat until tender, about 30 minutes. Drain the potatoes and allow them to cool for 10 minutes before proceeding.
  • Spread the potatoes onto a baking tray lined with parchment paper. Use a plate to gently crush them to a thickness of 1.5-2cm. Drizzle with extra virgin olive oil, season, and sprinkle with 1 tablespoon of rosemary. Roast in the oven for 30-35 minutes until crisp and golden.
  • Combine mushrooms, marjoram, garlic, and rosemary in a food processor and chop finely. Heat olive oil in a non-stick frying pan, add the mushroom mixture, and cook until liquid evaporates, about 3-5 minutes. Season with salt and pepper, then transfer to a bowl and let it cool for 10 minutes.
  • Separate the mushroom mixture into 8 portions. Take one slice of prosciutto and place another slice crosswise on a work surface. Put one portion of mushrooms at the center. Lay a steak on top and add another portion. Fold the prosciutto over. Repeat with the rest of the prosciutto, mushroom mixture, and steaks.
  • In an ovenproof non-stick frying pan over medium-high heat, heat the remaining 1 tablespoon of oil. Sear the steaks for 2 minutes on each side until browned. Then transfer the pan to the oven and roast for 8 minutes for medium doneness or to your desired level. Remove the steaks from the oven, place them on a plate, cover with foil, and let them rest for 6 minutes before serving.
  • In a saucepan over medium heat, heat the rest of the oil. Add the remaining garlic and sauté for 1 minute until fragrant. Add the spinach and cook for 2-3 minutes until wilted. Stir in the lemon juice and season to taste.
  • Plate the potatoes and spinach, then top each plate with a steak and the delicious juices from the pan.

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