Steak with potatoes and creamed spinach

Ingredients:

• 1 beef hind cut ("apple") weighing 700 g.
• 1.5 tbsp. vegetable oil
• 1 sprig of rosemary
• 1 tbsp + 1 tsp Worcestershire sauce
• 2 Russet Burbank potatoes (approximately 220 g each)
• 1 small shallot, finely chopped
• 1 tbsp flour
• 0.5 cups skim milk
• 1 package (280g) frozen chopped spinach, thawed and squeezed out
• 1 cup low-fat sour cream

Preparation:

1. Preheat oven to 220°C.
2. Pierce the beef several times with a fork and season with salt and pepper. Heat 1 tablespoon of vegetable oil in a large nonstick skillet over medium-high heat and add the rosemary. Add the beef and cook, turning, until browned, about 8 minutes. Drizzle with 1 tablespoon of Worcestershire sauce.
3. Transfer to the oven; roast until a thermometer inserted into the center of the meat registers 125°F (51°C) for medium-rare, about 25 minutes. Transfer to a cutting board and let rest for 5 minutes.
4. Meanwhile, pierce the potatoes with a fork. Microwave until tender, about 15 minutes.
5. Heat the remaining 1/2 tablespoon vegetable oil in a saucepan over medium heat. Add the shallots and cook until softened, about 2 minutes. Sprinkle with flour and cook, stirring, for 5-6 minutes. Slowly pour in the milk; cook, stirring constantly, until the sauce thickens slightly, 1 minute.
6. Add the spinach, sour cream, and the remaining 1 teaspoon of Worcestershire sauce, season with salt and pepper to taste. Simmer until the spinach is warmed through, about 2 minutes.
7. Slice the beef. Halve the potatoes and fluff the flesh with a fork. Top with creamed spinach. Season with salt to taste.