Beef with Mashed Potatoes, Spinach, and Berry Sauce

Main Dishes | European cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Beef with Mashed Potatoes, Spinach, and Berry Sauce

Ingredients

Steaks - 24.7 oz
Fresh basil leaves - 10.6 oz
New Potatoes - 24.7 oz
Natural Yogurt - 4.4 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 - 1.1 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 392°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.