Black Pepper Seared Beef Eye Fillet with Cauliflower Purée & Wilted Spinach

Steps

1. Preheat oven to 220°C (or 200°C fan bake).
2. Dice potatoes 3cm. Toss potatoes with oil on 1-2 lined oven trays and spread in a single layer. Season with salt and pepper and roast for 25-30 minutes, until tender and golden. Turn once during cooking.
3. Thinly slice mushrooms and leek and set aside separately. Heat oil in a frypan on medium-high heat. Cook leek for 2 minutes, until softened. Add spinach and cook for 1-2 minutes, until wilted. Remove from heat, season to taste with salt and pepper and set aside. Reserve pan.
4. Pat beef dry and season with salt and measure of peppercorn rub. Heat oil in reserved frypan on medium-high heat. Cook beef for about 3 minutes each side for medium-rare, depending on thickness, or until cooked to your liking. Rest, covered, for 5 minutes and reserve pan and any resting juices.
5. Heat reserved frypan on medium-high heat. Add mushrooms and a pinch of salt and cook for 2-3 minutes, until softened. Add water measure and cook for 1 minute. Remove pan from heat, add rosemary red wine jus and stir. If the jus is too thick, add a splash of water and stir until desired consistency.
6. Place cauliflower purée in a heatproof bowl and microwave for 1-2 minutes until hot through.
7. Swirl cauliflower purée onto plates and top with wilted spinach and beef. Drizzle over mushroom jus. Serve roasties on the side.