Pan Seared Sirloin Steak with Bacon Sautéed Spinach and red Wine Mushroom Ragout with Celsius°Cookin

Ingredients

• Thick Cut Bacon (cut into small pieces) 140 g
• Shallot (finely chopped) 2 tbsp
• Chili Flakes 1 pinch
• Spinach 220 g
• High Heat Oil (grapeseed, vegetable, canola) 2 tsp
• Sirloin Steak 1
• Kosher Salt as needed
• Black Pepper (freshly cracked) as needed
• Garlic Clove (skin on, crushed) 1
• Thyme (optional) 1 sprig
• High Heat Oil (or butter, optional) 1 tbsp
• Fleur de Sel as needed
• Extra Virgin Olive Oil 1 ½ tbsp
• Mixed Mushrooms (thinly sliced or shredded) 115 g
• Shallots 1
• Red Wine 120 ml
• Heavy Cream 120 ml
• Unsalted Butter 1 tbsp
• Aluminium Foil
• Large Spoon
• Medium mixing bowl
• Paper Towel (as needed)
• Rubber Spatula
• Small Mixing Bowl
• Tongs
• Tray or Plate