Tomato and onion, spinach beef
16
6
4
No
Ingredients
- 4 tournedos of 150 g (1/2 pound) for each of beef
- 1 minced onion or 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- 1 receptacle of 300 ml of bordelaise sauce
- 2 diced tomatoes
- 500 ml ( 2 cups) of baby spinach
Preparation
Side-by-side mode
- In a pan, heat oil at medium heat. Cook for 2 to 3 minutes each side of the beef tournedos. Transfer to a plate.
- In the same pan, cook onion or sliced leeks for 1 to 2 minutes.
- Pour the sauce and bring to a boil. Add tomatoes and baby spinach. Cook for 1 to 2 minutes.
- Coat tournedos with sauce.
Chef’s note
Idea to accompany: curry mashed potatoes
Peel and dice 4 to 5 yellow-fleshed potatoes. Lay them in a pan, cover with cold water, and add salt. Bring to a boil, and cook for 15 to 20 minutes until tender. Drain. Puree with 125 ml (½ cup) of warm milk and 15 ml (1 tablespoon) of butter, salt, and pepper.
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