Marinade the steaks a day before, by rubbing them in a mix of two tsp olive oil and two tsp of Worcestershire sauce, then sprinkle salt and pepper to taste. Cover dish in plastic and refrigerate. Remove an hour before cooking to return meat to room temperature.
Peel and halve potatoes, carrot and parsnip, then boil until softened.
Remove from water and rest till cooled, then lightly oil small oven pan, coat vegetables and place them in 180 degrees oven for 45 minutes, turning once.
Rinse and drain spinach on tea towel.
Slice and dice capsicum and shallots.
Melt butter in microwave (30 seconds)
Add flour, stir in, return to microwave for 30 seconds.
Add splashes of milk and salt, stir till mix softens.
Grate cheese and add to mix; return to microwave for another 30 seconds
Remove, stir and hold mix over dripping cold water tap while stirring, until sauce reaches soft consistency. Set aside.
Heat wok or pan, add splash of oil and stir in shallots.
When softened, add diced capsicum and salt and pepper to taste.
Heat solid base pan, add splash of oil, sear steaks on both sides.
While stirring veggie mix, reduce steak pan heat, cover steaks with metal dish to retain juices in cooking. Turn every thirty seconds, three minutes for rare, four for medium-rare (reddish), five for pinkish in the middle.
Add spinach to shallots and capsicum, stir regularly for one to two minutes.
Remove meat and veg from heat, give sauce another 30 seconds, then stir.
Plate the steak, arrange the roasted veg around it.
Spoon spinach mix on top of steaks.
Cover with cheese sauce, garnish with a sprinkle of Cayenne Pepper.
Serve with a decent Adelaide Hills Shiraz, or one from the Barossa or Clare.