Ingredients

Steps

• Season the beef steaks with salt and black pepper.
• Sear beef in a hot frying pan with oil and butter for three minutes per side, then rest.
• Fry the halved onion in butter until browned, then reduce 150ml Madeira by half.
• Add wine, reduce, then add stock and reduce again, finally whisking in 25g butter and straining.
• Wilt spinach in butter with salt, pepper, and nutmeg, then drain on paper.
• Fry brioche slices in foaming butter until golden on both sides and drain.
• Assemble by topping brioche with pâté, spinach, steak, and a ladle of warm sauce.