Roast Beef Fillet


  • 900 g quality whole fillet of beef, trimmed
  • Salt and freshly ground black pepper
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 leeks, dark green parts discarded, white and light green parts halved lengthwise (cut into julienne)
  • 2 cloves garlic, minced
  • 1/2 cup chicken broth
  • ½ cup white wine
  • 1/4 cup heavy cream
  • 6 tablespoons oil
  • 6 bunches spinach

How To Prepare:

  1. Sprinkle the fillet with salt and fresh ground black pepper 1 hour before cooking and hold in the refrigerator.
  2. Heat the butter and olive oil in a large sauté pan over medium heat. Add the leeks and sauté until soft, 3 minutes. Add the garlic and sauté for another 2 minutes. Reduce the heat, add the chicken broth and season with salt and pepper. Add wine and Continue to cook until the leeks are tender and the liquid is mostly absorbed, 6 to 8 minutes. Stir in the heavy cream and continue to cook for 3 to 4 minutes.
  3. Preheat the oven to 200ºC.
  4. Heat 2 heavy-bottomed or cast-iron skillets over high heat. Add 3 tablespoons of oil to each skillet. Place a steak in each pan and sear 2 to 3 minutes per side.
  5. Transfer the skillets to the oven and cook until medium. I serve the beef cooked medium, but you can cook it more or less to your preference.
  6. Take the spinach remove, discarding any thick stalks. Cook the whole leaves in a large pan of boiling water for 2–3 minutes until tender. Drain and run under cold water then pat dry with kitchen paper.
  7. Bring a large pot of salted water to boil. Remove and discard the root end and separate the leaves. Plunge them into the boiling salted water to blanch for 2 minutes, and then remove to a bowl of cold water to stop the cooking. Drain and set aside.
  8. Lay out the leaves of spinach on a cutting board and place a small amount (2-3 tablespoons) of the leek sauce onto the tip end of a spinach leaf. Fold the leaf over once to enclose the leek sauce, fold both sides in and then roll it once again so that the seam side is down. Repeat with the remaining spinach leaves and the leek sauce. Bake for 5 –8 minutes until heated through.
  9. Slice the steaks and serve

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