1 garlic clove, finely chopped
1 shallot, finely chopped
200g/7oz spinach
1 thyme sprig
1 bay leaf
250ml/9fl oz veal/beef stock
salt and freshly ground black pepper
grating of nutmeg
60ml/2fl oz port
2 tbsp butter
100ml/3Β½fl oz whipping cream
1x 600g/1lb 5oz hanger steak, trimmed
200ml/7fl oz red wine