Remove the Silver Fern Farms Beef Eye Fillet Steaks from the fridge and packaging and allow to bloom at room temperature for 10 minutes.
Drizzle with olive oil and season with salt and freshly cracked pepper.

Place a cast iron skillet on a medium to high heat.
Once heated, cook the steaks on the pan for 3-4 mins each side to medium-rare.
Remove from the heat and cover steaks with foil and rest for 5 minutes.

Combine all the sauce ingredients, excluding spinach, in a medium saucepan.
Bring to a soft rolling boil, over a medium heat, ensuring that the liquid does not spill over the sides.
Continue to cook for about 10 mins until mushrooms have softened and creamy sauce has slightly reduced.
Once finished cooking the steaks, return the pan to the heat and add in your Worcestershire sauce to deglaze the pan then quickly add the cream sauce after this.
Stir in the spinach and the Wild Fennel Co. Beef Seasoning.
Allow to cook for a further 5 mins on the heat, stirring occasionally to ensure it does not stick to the pan.

Slice the steaks against the grain and pour over the sauce. Serve with crusty sourdough with butter.

Recipe provided by Silver Fern Farms