750g sebago potatoes, peeled 600g piece eye-fillet steak
salt and pepper, to season
2 tbsp olive oil
60g butter, melted
salt and pepper, to taste
120g baby spinach leaves
horseradish cream, to serve
1 Preheat oven to 200C. Wash potatoes and put in a saucepan. Cover with cold water and bring to the boil. Reduce heat and simmer for 10–15 minutes or until potato is tender. Cool.
2 Season steak on all sides with salt and pepper. Heat 2 tsp of the oil in a frying pan over medium-high heat. Cook steak for 8 minutes or until browned on all sides. Transfer to a baking dish and roast for 20 minutes for rare.
3 Roughly grate potato and put in a large bowl. Add butter, salt and pepper (to taste) and mix to combine. Heat remaining oil in a non-stick frying pan over medium heat. When hot drop ¼ cup portions of potato mixture, 2–3 at a time, into hot pan and press flat. Cook for 4 minutes or until golden, turn and cook for 2 minutes or until heated through. Transfer to a plate. Cook remaining rosti.
4 Put spinach leaves in a bowl. Cover with boiling water. Stand for 1 minute or until just wilted. Drain. Serve rosti with wafer-thin slices of beef. Top with horseradish cream and spinach.