Spaghetti with creamed spinach and eye fillet steak

I carb loaded today, so I figured why not have some more with some spaghetti.

I have great workmates. One friend made croissants yesterday (she’s a butter fiend), and she gave me one fresh out of the oven this morning. Another friend made coconut ice which is one of my all-time favourite confectionaries.

Yes, I’m spoilt.

Ingredients

• Spaghetti
• Spinach leaves
• Garlic
• Dijon mustard
• Cream
• Leftover sous vide eye fillet steak (thinly sliced)
• Cherry tomatoes
• Leftover caramelised onions

Instructions

• Cook the spaghetti in boiling water for 7 minutes.
• Drain the spaghetti and rinse with cold water.
• Put some olive oil in a cold skillet and turn the heat on to a low setting.
• Add some sliced garlic to the oil and allow it to cook and release its flavour into the warm oil.
• Add in the spaghetti and begin to warm it up with the caramelised onions.
• Toss in the spinach leaves and allow the leaves to wilt.
• Mix through a couple of teaspoons of dijon mustard and some cream.
• Add in the sliced steak and some cherry tomatoes and keep cooking until the meat is warm.