and Sautéed Spinach

This recipe was created and cooked for us by Padraic Hayden, Head chef of a restaurant within a 5 star hotel in Dublin, Ireland.



Ingredients:

2 portions of beef
1 large celeriac (using a half only)
2 cloves garlic
1 shallot
1 sprig of fresh thyme
Butter  110g 
Beef stock
Cream 125 ml
1 bag spinach
Olive oil