Method

• 1.
  Steam the potato and pumpkin in a steamer set over a pan of simmering water for 12-15 minutes until tender.
• 2.
  Drain water from the saucepan and wipe dry. Return pumpkin and potato to the pan and shake gently over low heat for 30 seconds to dry out the mixture a bit. Add the chilli and butter with some sea salt and freshly ground black pepper, then mash until smooth. Keep warm.
• 3.
  Meanwhile, season steaks with salt and pepper. Heat a large non-stick frypan over medium-high heat, add steaks and cook for 2-3 minutes each side for medium-rare (or until done to your liking). Remove the steaks from the pan, cover loosely with foil and set aside while you make the sauce.

• 4.
  Return the frypan to medium-high heat, add the mustard and stock and simmer for 2-3 minutes until the liquid has reduced by about half.
• 5.
  Serve the beef and mash with the mustard sauce and baby spinach.