1 kg (about 4)desiree potatoes, coarsely chopped125 ml (½ cup)pouring cream50 gmbutter, coarsely chopped1 tbspolive oil4200gm New York steaks (see note)Mustard butter100 gmsoft butter2 tspwholegrain mustardGarlic-wilted spinach2 tbspolive oil4cloves of garlic, thinly sliced400 gmbaby spinach leaves
In a covered saucepan, bring potatoes to the boil in salted cold water, remove lid and cook until tender (7-10 minutes). Drain, return potatoes to pan, add cream, butter and season to taste with sea salt and freshly ground black pepper, then mash until smooth, keep warm and set aside.
For mustard butter, combine ingredients, season to taste and set aside.
Meanwhile, heat a frying pan over high heat. Rub steaks with olive oil and season to taste, then cook until medium rare (2 minutes on each side) or until cooked to your liking. Remove steaks from pan, cover with foil and keep warm.
For garlic-wilted spinach, add oil and garlic to pan and cook until starting to colour (1 minute), add spinach and cook until just wilted. Season to taste and serve steaks with spinach, mash and mustard butter.