Steak with mashed potatoes

• Melt a knob of butter in a large frying pan over medium-high heat. When the pan is nice and hot, add half of the onions and the steak. Fry the steak for 1 - 3 minutes per side.
• Prepare the stock.
• Lower the heat to medium-low, remove the steak from the pan, and allow to rest under aluminium foil.
• Deglaze the onions with 1/2 tbsp of white wine vinegar per person and cook for 1 minute. Add half of the cooking cream and the stock to the pan, mix well, and simmer for 2 - 3 minutes. Season with salt and pepper.

• Crush or mince the garlic. Discard the rosemary stalks and finely chop the leaves. 
• Heat a drizzle of olive oil in a deep frying pan with lid over medium-high heat, and fry the garlic, onion and rosemary for 1 minute.
• Add the remaining cooking cream and the spinach to the pan. Stir well and fry for 1 - 2 minutes, or until wilted. Season with salt and pepper.
• Reduce the heat to low and let simmer, covered, until serving.

Did you know: Spinach is full of nutrients, including iron, which is essential for transporting oxygen throughout the body and helps us to feel energetic.