Heat a frying pan over a high heat. Drizzle 1 tablespoon of the olive oil over the steaks, rubbing it into the flesh, and season all over with salt and pepper.

Lay the steaks in a hot frying pan and cook for 3 minutes on each side (this was the perfect timing for how I like my steak, which is medium rare, so if you want it to be medium or well done, give it a bit more time).

Remove the steak from the pan and leave it to rest on a plate while you make the sauce.

Wipe out the frying pan with kitchen roll, pour in the remaining olive oil and place over a medium to high heat. Add the mushrooms and cook, flipping them a couple of times, for 1 – 2 minutes or until lightly coloured. Season with salt and pepper and crank the heat up to maximum.

Pour in the white wine, and let it bubble away to almost nothing. Add the spinach and gently turn in the pan until it is almost wilted. Pour in the double cream and let it bubble up. Check the seasoning and add more salt and pepper if needed.

Then hey presto, you are ready to serve!