Oven-Glazed Beef Filet

• 4 x 7 oz fillet steaks
• Salt and freshly ground black pepper
• 4 Tablespoon Grandma Louise’s tomato sauce
• 4 Star anise
• 7 fl oz Red wine
• 2 teaspoons White sugar
• 3 oz Extra-virgin olive oil
• 2–3 Banana shallots, peeled and thinly sliced
• 20 Red cherry tomatoes
• Fresh thyme leaves
• 3 Bay leaves
• 2 teaspoons Sherry vinegar
• 14 oz Baby Spinach
• 1 Bunch fresh basil, torn
• 2–3 Garlic cloves, peeled
• 100ml Double cream
• 1 oz Unsalted butter
• 12 Slices Beaufort cheese
• Smoked paprika for dusting

Preheat the oven to 350 F.

Heat a heavy-based pan. Season the steaks and seal on both sides for 3–4 minutes.

Then place them on a hob-proof baking tray and put to one side. Return the pan to the heat to deglaze.

Cook the residue on the bottom of the frying pan with the star anise, red wine and a teaspoon of sugar. Cook gently for about 12 minutes to reduce.

In the meantime heat another hot pan adding a dash of olive oil, followed by the shallots, and sweat for 2 minutes. Add the cherry tomatoes, thyme, a bay leaf, the remaining sugar, and vinegar. Cover with a lid and cook gently for 2 minutes.

Remove the tomatoes from the pan and reserve, pouring the cooking liquor into the wine sauce.

Return the pan to the stove and add some olive oil. Throw in the spinach and basil, and season. Stir in one of the garlic cloves and cook for no more than a minute.

Use a sieve to drain the spinach and basil, pouring the cooking liquor into the red wine sauce. Press down hard on the spinach with the back of a spoon to make sure all the water is extracted.

When the wine sauce has reduced down to a quarter, add the cream and bring it almost to the boil (but do not allow to boil) and immediately remove from the heat.

Halve the 2 remaining garlic cloves, add to the sauce, along with the butter and allow to infuse. Whisk to fully incorporate the butter and adjust the seasoning.

Divide the spinach between the steak fillets and top with the tomato sauce adding the tomatoes from the pan.

Top with the Beaufort cheese and dust with the smoked paprika.

Finish either back through the oven or bake in the preheated oven for 6–8 minutes.

Serve hot, accompanied by the sauce.

• The steak here is being cooked medium rare however if you would like it well done, add another 15 minutes to the cooking time.

• Season the spinach with a little freshly grated nutmeg.