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How to make Beef fillet with shortcut gravy, pancetta and spinach

Yield = 4
Prep time: 0:25
Cook time: 0:20
Total time: 0:45

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

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) Massel beef stock, heated

Method

Step 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.
Step 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.
Step 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.
Step 4 Stir any of the beef resting juices into the gravy, then serve gravy with the beef, spinach and roast potatoes.