Steak & Mashed Potatoes

• Meanwhile, slice the onion into half rings. 
• Melt a knob of butter in a large frying pan over medium-high heat.
• When the pan is nice and hot, fry the steak with half of the onion for 1 - 3 minutes per side (see Tip). 
• Reduce the heat to medium-low, then remove the steak from the pan and allow to rest under aluminum foil.

Tip: fry the steak for more or less time as preferred, depending on how rare you'd like it.

• Deglaze the onions with the white wine vinegar and cook for 1 minute, then add the stock and half of the cream.
• Mix well and allow to simmer for 2 - 3 minutes, seasoning to taste with salt and pepper.
• Meanwhile, crush or mince the garlic.
• Discard the rosemary stalk and finely chop the leaves. 

• Heat a light drizzle of olive oil in a deep frying pan over medium-high heat and fry the garlic with the rosemary and the rest of onion for 1 minute.
• Add the spinach and the rest of the cream, then mix well and fry for 1 - 2 minutes or until the spinach has wilted and reduced.
• Season to taste with salt and pepper, then reduce the heat to low and cover with the lid.
• Allow to simmer gently until serving.

• Mash the potatoes with a knob of butter and a splash of milk or cooking liquid as preferred.
• Stir in the mustard and season to taste with salt and pepper.