🖨 Edit recipe

Instructions

• Season the fillet with salt and pepper and sprinkle 1 teaspoon flour over it.
• Take a large non stick pan and heat 1 teaspoon oil. Cook the fillet over low heat 3-4 minutes per side until lightly brown. Remove the fillet to a bowl and cover with foil to keep warm.
• In the same pan sauté chopped mushrooms for 5-6 minutes until soft and tender. Keep warm along with fillet.
• In the same pan, heat one teaspoon oil and sauté garlic until fragrant. Add spinach and cook until wilted and all the liquid evaporated. Remove to a bowl and keep warm.
• Finally prepare the sauce; in the same pan add stock and wine and cook until boiling. Whisk 1 teaspoon of flour with little water and add to the sauce while stirring constantly. Add salt and pepper and cook until thick.
• To serve place garlicky spinach in a platter, top with fillet and mushrooms. Pour the sauce over it.