Put the potatoes in a pan of salted cold water. Bring to the boil and simmer for 7-10 minutes. Drain and return the potatoes to the pan. Cook over a low heat for one minute to remove any excess water.
Stir in the cream and butter and season with salt and fresh black pepper. Mash until smooth and set aside.
Meanwhile, heat a griddle or large frying pan. Rub the steaks with olive oil and season with salt and freshly ground black pepper.
Cook for 2 minutes each side for rare, 3 minutes each side for medium rare and 4 minutes each side for well done. Remove, cover loosely with foil and allow to rest for 5 minutes.
In a large frying pan, add the olive oil and garlic and cook for 1 minute until the garlic is golden. Stir in the spinach and cook for 2-3 minutes until the spinach wilts. Season with salt and freshly ground black pepper.
Reheat the mash and serve with the steak and wilted spinach.
Remember to take your steak out of the fridge 30 minutes before cooking. Red meat cooks better when it’s at room temperature.
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