- 600g/1lb 5oz beef fillet
- ½ bottle red table wine such as Cabernet Sauvignon or Syrah
- 1 tsp black peppercorns
- ¼ bunch thyme
- 2 garlic cloves, peeled
- 1 tbsp instant beef gravy granules
- 300ml/10½fl oz water, just boiled
- For the Spinach
- 500ml/17fl oz double cream
- 500g/1lb bag of spinach, blanched and thoroughly dried
- 4 tbsp creamed horseradish
Roll the fillet tightly in cling film so you have a firmly rounded slab. Slice into four equal medallions.
Combine the red wine, peppercorns, thyme, and whole garlic cloves in a saucepan and bring to the boil. Boil rapidly for about 10-15 minutes, reducing the mixture by half.
Combine the gravy granules with the boiled water and stir until you get a gravy consistency. Pour this into the red wine – this will be your poaching gravy.
Bring the gravy back to the boil, on a medium-low heat, then add your beef medallions. Poach for 7-8 minutes for medium, 5-6 for rare.
While the beef is poaching make the creamed spinach. Pour the cream into a saucepan and reduce by half on a medium heat. Add the horseradish cream to the cream and stir until smooth and thick.
Make sure your spinach is completely dry and add to the cream mixture. The creamy spinach should be thick and easily hold together, not at all runny.
Press the spinach mixture on a plate with beef fillet and drizzle on the gravy.