Olive Stuffed Beef With Minted Steamed Potatoes

Peel potatoes and trim to a very smooth barrel shape. Slice each thinly ensuring you keep the shape of the potatoes. Transfer carefully to a steamer. Place the mint in between the two potatoes and steam for 30 minutes or until tender.

Meanwhile, trim beef of excess fat. Halve crosswise. Place each fillet on its side.

Hold a very sharp knife about ½ a centimetre from the base of the meat. Gently run the knife through the meat, unfurling the meat as you go, until the meat is a long, thin fillet.

Spread each fillet with olive paste and place 3 anchovy fillets along each. Roll the beef up and tie with kitchen string.

Heat oil in a medium sized frying pan, until browned on all sides and cooked to your liking. Remove and set aside to rest. Add spinach to the pan. Cook until slightly wilted. Add wine and stock to the pan, and cook, scraping the residue from the bottom of the pan. Serve the beef with the steamed potatoes and the spinach and red wine jus.