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Char grilled Organic fillet steak on a bed of wilted baby spinach and cumin scented dauphinoise potatoes.

This recipe is a good example of what her kitchen produces, it's unfussy, tasty and uses organic beef.

Ely Winebar, 22 Ely Place, Dublin 2.

Serves:  4


500g fillet steaks
400g washed baby spinach leaves
30g butter
500g peeled potatoes
1/4 pint milk
1/4 pint cream
1 egg
40g Ground cumin
1 clove crushed garlic
Salt & pepper
80 g grated Gruyere cheese (optional)
Set oven 180c / gas mark 4


Whisk the egg, milk, cream, ground cumin, garlic, salt and pepper together. Very finely slice potatoes. Grease an oven proof dish and place a layer of potatoes on the bottom cover with the cream etc. Repeat the layering until all the potatoes are finished. Sprinkle the Gruyere on top. Wipe the edges of the dish carefully and bake for 45 minutes to an hour.

Your fillet steaks should be well hung and have a nice amount of marbling through them (thin lines of fat). This gives your fillet more flavour. When your potatoes are in the last 15 minutes of cooking heat your griddle pan. You will need it to be very hot, so make sure to have your extractor fan on. Season your fillets with sea salt and freshly ground pepper. For a medium fillet it will take 7 minutes of cooking. On another pan melt your butter, when hot add your baby spinach, stirring all the time. Season with freshly ground black pepper. There should be enough salt from the butter.

Allow your steaks to rest on a plate or dish not on the hot pan as they will still cook. Mean while place your spinach on a warm plate with the dauphinoise potatoes on top. Slice the fillet and fan out around the plate.

Erik Robson of the Ely suggests a Cotes du Rhone Villages 2004 made by Laurence Feraud of Chateau Pegau in Chateuneuf du Pape, a wine from a great vintage to accompany the beef.

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