Ingredients

• 1x 600g/1lb 5oz hanger steak
• trimmed
• 2 tbsp butter
• 1 shallot
• finely chopped
• 200ml/7fl oz red wine
• 60ml/2fl oz port
• 1 thyme sprig
• 1 bay leaf
• 250ml/9fl oz veal/beef stock
• 200g/7oz spinach
• 1 garlic clove
• finely chopped
• grating of nutmeg
• 100ml/3½fl oz whipping cream
• salt and freshly ground black pepper

Directions

• Heat a griddle pan over a high heat. Season the steak all over and cook for 1–2 minutes on each side. Transfer to a board and leave to rest.
• Melt 1 tablespoon of the butter in a frying pan over a medium heat. Sweat the shallot for 5 minutes until soft. Add the wine
• port
• thyme and bay leaf and simmer until everything has reduced to a sticky consistency. Add the stock
• bring to the boil and then simmer until the volume has reduced by half. Stir in the remaining butter.
• Bring a large pan of salted water to the boil and blanch the spinach for 1 minute. Refresh under cold running water and then squeeze dry.
• Add the cream to the empty pan and bring to the boil with the garlic
• nutmeg
• salt and pepper. Take the cream off the heat and stir in the spinach. Transfer to a blender and blitz.
• To serve
• slice the steak into thick slices and divide between warmed serving plates. Add the creamed spinach
• pour over the red wine sauce and serve.