Beef Easy Main

Beef fillet with shortcut gravy, pancetta and spinach

Name: Beef fillet with shortcut gravy, pancetta and spinach
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Ingredients: 2 tablespoons olive oil; 4 x 200g thick beef eye fillet steaks; 150g thickly sliced pancetta, cut into strips (lardons); 200g baby spinach leaves, blanched in boiling water for about 1 minute, squeezed of excess water; Roast potatoes, to serve; 20g unsalted butter; 2 1/2 tablespoons plain flour, sifted; 2 teaspoons sherry vinegar (see note) or red wine vinegar, dissolved with 2 teaspoons brown sugar; 2 cups (500ml) beef stock, heated

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20m

Beef fillet with shortcut gravy, pancetta and spinach

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by Olivia Andrews

Recipe developer, food writer and food stylist

Oct 03, 2015

A mixture of gravy, prosciutto and baby spinach add a boost of flavour to the tender beef.

2 tablespoons olive oil
4 x 200g thick beef eye fillet steaks
150g thickly sliced pancetta, cut into strips (lardons)
200g baby spinach leaves, blanched in boiling water for about 1 minute, squeezed of excess water
Roast potatoes, to serve

Shortcut gravy

20g unsalted butter
2 1/2 tablespoons plain flour, sifted
2 teaspoons sherry vinegar (see note) or red wine vinegar, dissolved with 2 teaspoons brown sugar
2 cups (500ml) beef stock, heated

Method

1.

For gravy, melt butter in a pan over medium heat. Add flour and stir for 30 seconds, then stir in vinegar mixture. Gradually add stock, stirring to remove lumps. Cook on medium-high heat for 6-8 minutes until thickened. Keep warm.
2.

Heat oil in a large frypan over medium-high heat. Season beef, then cook for 3 minutes each side for medium-rare or until done to your liking. Cover and set aside in a warm place for 5 minutes.
3.

Cook the pancetta in a frypan over medium-high heat for 3 minutes or until crisp. Add the spinach and toss briefly until combined and heated through.
4.

Stir any of the beef resting juices into the gravy, then serve gravy with the beef, spinach and roast potatoes.