Rindersteak mit Erbsenpüree und Spinat

Zubereitung

1. Boil the peas for 4 minutes, drain and blend roughly with olive oil, salt, pepper and a little water.
2. Take the steak out of the fridge 15 minutes ahead and season well.
3. Sear in a very hot pan for 3 minutes per side for medium, then rest for 5 minutes.
4. Wilt the spinach in the same pan and serve with the sliced steak and the pea purée.