Preheat oven to 300°

Peel and dice potatoes, and place in boiling water until soft. Drain when softened hold in pot to preserve heat.

Meanwhile, place half and half and butter into small sauce pan over low heat. Do not let boil, just very low simmer until butter is melted. Remove from heat when combined

Preheat cast iron skillet over medium high heat, and season filets generously with salt and pepper. I prefer kosher salt coarse grind for better flavor and fresh cracked pepper

Add 2 tbsp of olive oil to skillet and when shimmering, place filets in and sear for 3 minutes on one side. Check for nice crust before turning over

When filet has been turned over, place skillet into preheated oven for 5 minutes for med rare.

Drain potatoes and mash, slowly adding milk and butter mixture to desired consistency. Do not over mix as this will make your mash feel pasty. Add parmesean at end and stir in.

Heat olive oil in saute pan with minced garlic over medium heat. Saute for 2 minutes and add spinach. Toss until all leaves are coated and wilted nicely

Remove steaks from skillet and cover with foil to allow resting.

In same skillet, add oil, mushrooms, and scrape up and meaty bits. Cook mushrooms for 3 minutes, add madiera and allow to reduce 3 minutes over high heat. When reduced, add beef stock x and reduce for 5 minutes. Add 1 to 2 pats of butter at end to brighten sauce.

Plate setup.

Potatoes on bottom, steak on top, marsala sauce over all, and top steak with wilted spinach. Enjoy!!!