Ingredients

The following ingredients have 4 Servings
  • 1 bunch spinach
  • 1 large onion, cut into very thin slices
  • 3 cups milk
  • 50g butter
  • 1 small onion, finely chopped
  • 1¾ cups plain flour
  • 1/2 cup cream
  • ¼ tsp grated nutmeg
  • 2 tbsp grated parmesan cheese
  • salt and white pepper, to season
  • 4 fillet steaks, about 275g each
  • 2-3 cups vegetable oil, for deep frying
  • <b>Adam's tip*<br> </b>Don't rely on cooking times for steaks in recipes, as there are too many variables - flame size, pan type, steak cut etc. Press the steak with your fingers. The firmer it is, the more well done it will be.

Instruction

  • <p>1. Blanch the spinach in boiling water for 1 minute, then drain well and squeeze out as much liquid as possible.</p> <p>2. Combine the sliced onion and 2 cups milk in a separate bowl and allow to stand for 30 minutes.</p> <p>3. Heat the butter in a small saucepan over medium and fry the chopped onion until translucent. Add ¼ cup of flour and stir to combine. Add remaining milk and the cream a little at a time, stirring until a thick sauce forms.</p> <p>4. Stir through the spinach, nutmeg and parmesan cheese and season to taste. Set aside.</p> <p>5. Heat your oven to 200°C. Season the steaks well on each side and heat 1 tbsp of the vegetable oil in an ovenproof frying pan until very hot. Sear the steaks until well browned and place them into the oven for just 5 minutes or until cooked to your liking. Rest well.*</p> <p>6. While the steaks are resting, heat the remaining oil in a small saucepan to 180°C. Remove the onions from the milk and toss them in the flour to coat them. Fry the onions in batches in the oil until well-browned, then remove, drain and season with salt and pepper.</p> <p>7. Place a big spoonful of the spinach on a warmed plate and place a steak on top. Top with a big pile of crispy onions and serve.</p> <h3>&nbsp;</h3>