Papa G recently rustled up one of my favourite Friday night dinners and I wanted to share this simple yet delicious iron-filled fillet steak with spinach and asparagus.
Ensure you buy quality fillet steaks from your butcher which has been hung for at least 21 days.
You can also enjoy steak at the Olive Tree Greek Restaurants, Leeds.
- 2 beef fillet steaks (each about 140g/5oz)
- 4 tbsp olive oil
- 1 tsp cracked black pepper
- 1 tsp sea salt
- 300g fresh spinach
- 6 asparagus
- small bunch flat-leaf parsley
Rub the fillet steaks with half the olive oil and sprinkle black pepper and sea salt. Heat a griddle pan until hot, and cook the steaks to your preference (2 mins each side for rare, 3 mins, medium rare, 4 medium, 5 mins for well done).
Leave the steaks to rest for 5 minutes.
Meanwhile in seperate pans, boil the spinach in lots of salted boiling water for 3 minutes and the asparagus for 5 minutes. Drain and drizzle with the remaining olive oil and sea salt. Serve with the steaks and garnish with parsley.
Such a show-stopper of a meal!
Recipe ©George Psarias.