Fillet of beef with spinach and potatoes
easy
30 mins
30 mins
Ingredients
- 160 g Potatoes
- 250 g leaf spinach
- 1 (30 g) small onion
- 1 tablespoon (10 g) Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp grated nutmeg
- 1/2 TEASPOON Broth (instant)
- 1 (approx. 100 g) small beef fillet
- 7-10 Tbsp Pepper
- 1 tsp (5 g) Sesame
- 1 (50 g) Tomato
- 1 tablespoon (10 g) sour cream (10 % fat)
- 7-10 Tbsp Tomato Rose
Directions
- 1
Wash the potatoes and boil in water for about 20 minutes. Sort and wash the spinach. Peel and finely dice onion. Heat 1 teaspoon of oil in a saucepan. Fry the onion in it until golden brown. Add the spinach dripping wet and let it collapse.
- 2
Season with salt, nutmeg and stock. Wash the fillet and dab dry. Heat 1 teaspoon of oil in a small coated pan. Fry the fillet for 3-4 minutes on each side. Season with salt and pepper. Remove the fillet and let it rest for a while. Quench the potatoes and peel them. Cut potatoes into slices, put them into the hot frying fat, toss in and sprinkle with sesame seeds. Clean, wash and finely dice the tomato. Add tomato cubes to the spinach and season to taste. Arrange steak, spinach and potatoes.
- 3
Remove the fillet and let it rest for a while. Quench the potatoes and peel them. Cut potatoes into slices, put them into the hot frying fat, toss in and sprinkle with sesame seeds. Clean, wash and finely dice the tomato. Add tomato cubes to the spinach and season to taste. Arrange steak, spinach and potatoes. Put a blob of sour cream on the spinach. Garnish with a tomato rose to taste
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