Beef with Mashed Potatoes, Spinach, and Berry Sauce
Main Dishes • European
Description
Beef with Mashed Potatoes, Spinach, and Berry Sauce
Ingredients
- Steaks 25 oz
- Fresh basil leaves 10 oz
- New Potatoes 25 oz
- Natural Yogurt 5 oz
- Lemon ½ piece
- Garlic 1 clove
- Olive Oil 2 tablespoons
- Grated Pecorino Pepato Cheese 2 teaspoons
- Ground Black Pepper to taste
- Salt to taste
- Frozen Cherimoya Fruits 4 pieces
- Dried cranberries with sugar 0 oz
Step-by-Step Guide
Step 1
I start with the potatoes. I wash them and, leaving the skin on, boil them with a bay leaf. I salt the water. I drain it as soon as the potatoes are ready, but not all of it—I leave some in the pot. I mash the potatoes with the remaining water. I squeeze in some lemon juice, add yogurt, and ground pepper. I mix it well and let it rest. Low-fat sour cream can be used instead of yogurt.
Step 2
I season the beef steak with salt and pepper. In a hot grill pan, I sear it on each side for 2 minutes. Without oil, I place fresh rosemary under the beef. After that, I wrap the steak in foil and let it rest for 10 minutes. Then I slice the meat into thin strips about 5 cm long.
Step 3
I wash the spinach leaves, squeeze out the moisture, and sauté them in olive oil with chopped garlic for 3 minutes, adding salt to everything.
Step 4
I place parchment paper on a baking sheet, and on it, I put cooking rings (cutters) with the inner surface greased with oil. In them, I layer the spinach first, then the beef, followed by the potatoes, and top it off with grated Parmesan. I send the baking sheet to a preheated oven at 390°F for 10 minutes, or until the cheese is covered with a golden crust.
Step 5
I make the sauce from a few frozen cherries and a handful of cranberries. I crush the berries in a mortar, mix them with the meat juices left in the foil after the steak, and heat the mixture in the microwave.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!