This main course comes from John Santamaria in the London leg of Come Dine With Me.
1. Pre-heat the oven to 200°c.
2. Boil the potatoes for about 10 mins, then drain and leave in cold water until cool. Prepare an oven-proof dish by it rubbing with butter and scatter over the chopped garlic.
3. Remove the potatoes and slice finely and evenly, then layer into the dish, seasoning each layer. Pour over 500ml of cream.
4. Pour some olive oil into the bottom of a deep roasting tray and place over a medium heat on the hob. Once the oil is quite hot, place the meat in the tray and sear for about 10 minutes, turning frequently.
5. Then place both the meat in its tray and the dish of potatoes into the pre-heated oven and cook for 30 minutes.
6. After 30 minutes, remove the beef from the oven and set aside to rest. Give the potatoes another 10 minutes. While the beef is resting, make the mushroom sauce.
7. Heat some olive oil in a frying pan and cook the garlic, shallots and chilli until soft. Add the parsley and mushrooms and cook for about 5 minutes over a medium heat or until the mushrooms are tender. Add a generous splash of vermouth and about 150ml of double cream, allowing the sauce to thicken over a low heat.
8. Add the rest of the cream if needed and leave on a low heat until you are ready to serve.
9. Just before you slice the beef and serve up the potatoes, place a large pan on a high heat, add the spinach leaves and a knob of butter. In about 2 minutes the spinach will have wilted sufficiently and will be ready to add to the beef and potatoes.
10. Spoon the mushroom sauce over the beef and serve immediately.
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