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1
First, make the sauce.
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2
Put a pan of salted water on to boil.
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3
Push in all the watercress and boil for 5 minutes.
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4
Add the spinach and cook for another minute or so until wilted.
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5
Drain in a colander.
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6
Press with the back of a ladle to extract as much moisture as possible.
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7
Put the leaves in a food processor and blend to a fine puree, scraping down the sides occasionally.
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8
Pour 1/4 cup of the cream through the processor funnel and keep the blades whirling for what seems like an eternity.
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9
You will eventually get a sauce with a texture like silk.
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10
It will be so smooth, you will not need to pass it through a sieve.
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11
If you want a pouring sauce, add the remaining cream.
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12
Check the seasoning, and pour into a small saucepan for reheating.
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13
Cut the beef loin into 4 even steaks and rub each side using 1 tablespoon oil.
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14
Heat a heavy, non-stick frying pan until you can feel a good heat rising.
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15
Lay in your steaks-they should give a good hiss as they hit the hot pan.
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16
Season the tops and cook for about 3 minutes, then flip over and cook the other side for 2 minutes.
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17
Slip the butter into the pan at this stage and season the second side.
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18
Remove the steaks from the pan and leave to rest while you cook the mushrooms.
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19
Saute the mushrooms with the garlic in the remaining oil.
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20
Season and mix with the parsley.
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21
Reheat the watercress puree.
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22
Place the steaks on warmed plates (sliced first if you like), trickle any pan juices over, and spoon on the mushrooms.
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23
If your watercress puree is firm, shape it into quenelles.
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24
If it is a sauce, spoon some over the steaks and pass the rest separately.
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25
Serve whatever accompaniment you like to eat steak with.
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26
Fries are great, or why not try slices of really fresh baguette?
