Salt and pepper the Beiried, sear on both sides in olive oil and roast in the oven at about 180°C for about 50 minutes. Remove, wrap in aluminum foil and let rest in a warm place for about 30 minutes.
Mix gravy with port wine – bring to the boil briefly. Season with salt and pepper and thicken with cold butter.
Cut the top off the potatoes and scoop out with a coffee spoon. Coarsely chop the inside of the potatoes – mix with spinach, egg and 2/3 of the cheese. Season with salt, pepper and nutmeg. Fill the mixture into the potatoes, sprinkle with the remaining cheese and bake in the oven at about 200°C for about 10 minutes.
Cut roast beef into not too thin slices – arrange. Pour the port wine sauce over it and serve with the potatoes. Garnish with fresh herbs.
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