Roast Beef with Mashed Potatoes and Steamed Spinach

Ingredients

• Roast beef 6 oz
• Potatoes 1.5 cups
• Fresh spinach 1 cup
• Butter 1 tbsp
• Olive oil 1 tbsp
• Salt to taste
• Black pepper to taste
• Garlic powder 1/2 tsp

Method

1. Prepare the beef. Take the roast beef and pat it dry with paper towels. Rub olive oil evenly over the beef. Season all sides with salt, black pepper, and garlic powder if using. Let it rest at room temperature for 10 minutes.
   Tip: Patting the beef dry helps achieve a nice crust when roasting.
2. Preheat the oven. Preheat your oven to 375°F (190°C). This temperature allows the beef to cook evenly and develop a good crust.
   Tip: Make sure the oven is fully preheated before putting the beef in.
3. Roast the beef. Place the beef on a roasting pan or oven-safe skillet. Put it in the preheated oven and roast for about 45-50 minutes for medium-rare (internal temperature of 135°F/57°C). Use a meat thermometer if available.
   Tip: Check the temperature early to avoid overcooking.
4. Prepare potatoes for mashing. While the beef roasts, peel and cut potatoes into evenly sized chunks. Put them in a pot and cover with cold water. Add a pinch of salt and bring to a boil.
   Tip: Starting potatoes in cold water helps them cook evenly.
5. Cook potatoes. Boil the potatoes until they are tender when pierced with a fork, about 15 minutes. Drain the water thoroughly.
   Tip: Drain well to avoid watery mashed potatoes.
6. Mash potatoes. Return the drained potatoes to the pot. Add butter and a pinch of salt. Mash using a potato masher or fork until smooth and creamy. Add a splash of warm water or milk if needed to reach desired consistency.
   Tip: Warm liquids mix better with potatoes and keep them fluffy.
7. Steam the spinach. Place the washed spinach in a steaming basket over boiling water. Cover and steam for 3-4 minutes until wilted but still bright green. Remove from heat and toss with a little butter and salt.
   Tip: Do not overcook spinach to preserve nutrients and color.
8. Rest the beef. Once the beef reaches desired doneness, remove it from the oven and let it rest on a cutting board for 10 minutes. This allows juices to redistribute for tender meat.
   Tip: Cover loosely with foil while resting to keep warm.
9. Slice and serve. Slice the roast beef thinly against the grain. Plate with mashed potatoes and steamed spinach. Optionally, drizzle a little olive oil over the spinach before serving.
   Tip: Slicing against the grain ensures tenderness.

Pro tips

• Use a meat thermometer to check beef doneness for best results.
• Boil potatoes with skin on for extra nutrients, peel after cooking if preferred.