Beef on a bed of creamy spinach and potatoes

Name: Beef on a bed of creamy spinach and potatoes - Cipriana B.
Ingredients: 1 beef muscle cut into 4 pieces; a bag of frozen spinach; 4 potatoes; 60 ml of sour cream; a handful of parmesan; 1 red or regular onion; 2 cloves of garlic; 6 slices of prosciutto; 100g of butter; olive oil; sea salt; pepper

Meat - Beef on a bed of creamy spinach and potatoes by Cipriana B. - Recipia

I have made this combination of beef tenderloin with creamy spinach and sautéed potatoes several times. My first attempts with the beef didn't always turn out as I wanted, but after a few tries, I started to get the hang of it. The recipe is clear, and things go quickly if you prepare everything in parallel. Prosciutto makes a difference in the texture of the meat, and the spinach with cream and parmesan is a side dish that pairs well. Quick Info Total Time: about 45-50 minutes Preparation Time: 15-20 minutes Cooking Time: 25-30 minutes (the meat in the oven takes a little time, the potatoes take longer in the pan) Servings: 4 Difficulty: medium Recipe Type: main course, suitable for lunch or dinner when you want something special Ingredients - 1 beef tenderloin, cut into 4 pieces - 1 bag of frozen spinach - 4 potatoes - 60 ml cream - A handful of grated parmesan - 1 red or yellow onion - 2 garlic cloves - 6 slices of prosciutto crudo - 100 g butter - Olive oil - Sea salt - Pepper Preparation Method 1. Creamy Spinach: Chop the onion and garlic as finely as possible. Place them in a pan with a little olive oil over medium heat. Sauté for 1-2 minutes, just until they become translucent. Add the frozen spinach directly (no need to thaw it beforehand), mix, and let it soften. Pour in the cream and grated parmesan, cook for another 3-4 minutes on low heat until everything is homogeneous. Turn off the heat and leave covered. 2. Beef Tenderloin: Wrap each piece of meat with prosciutto crudo. Do not use oil or butter for frying – the pan should be well heated. Quickly brown each tenderloin on all sides, just until it acquires a golden color. Transfer the beef pieces to a tray and place them in the preheated oven at 220°C for about 7-8 minutes for a medium result. If you want them rarer, reduce the time by 1-2 minutes. 3. Sautéed Potatoes: Wash the potatoes before cutting them, then slice them as thinly as possible. Do not rinse them after cutting, to keep the starch; otherwise, they become sticky. In a large pan, add the butter, let it melt, then add the sliced potatoes. Season with salt and pepper. Cook over medium heat, stirring occasionally, until they develop a golden crust and become crispy around the edges. 4. Assembly: On each plate, place two tablespoons of spinach, on top of each a piece of beef tenderloin. Optionally, add an extra slice of bacon on top. Next to it, place slices of sautéed potatoes. I served the meat with a little sweet chili sauce, but a simple reduction of balsamic vinegar or a bit of wine would also work. Why I Make This Recipe Often The dish is hearty but not too heavy. It's easy to organize things and cook in parallel. The beef in the oven doesn't cause headaches if it's preheated. The spinach is ready quickly, and the sautéed potatoes bring the texture that a mashed potato side lacks. Tips and Variations Tips - The pan for the beef must be very hot for browning, so it doesn't release water. - If using fresh spinach, calculate a larger volume (it reduces a lot during cooking). - For potatoes, do not overcrowd the pan; it's better to cook in two batches if the pan is not large enough. Substitutions - Prosciutto crudo can be replaced with thinly sliced bacon if you have nothing else. - Parmesan can be replaced with any hard cheese, but the taste will differ. - The cream can be any type, it doesn't need to be very fatty. Variations - You can use another tender meat, like pork tenderloin, but the cooking time will be different. - For an extra flavor in the spinach, add a little nutmeg. - The potatoes can also be sautéed in oil, but they won't have as much flavor as in butter. Serving Ideas - For a visual effect, use a spoon for the spinach and place the meat on top, then the potatoes on the side. - Thinly sliced meat, at the end, can be arranged in a fan shape on the spinach. Frequently Asked Questions 1. Can I use fresh spinach instead of frozen? Yes, but you'll need to use a larger amount because it reduces a lot during cooking. The cooking time may be slightly shorter. 2. What do I do if the beef turns out too tough? Most likely, it was kept in the oven too long or was too thin when browning. Monitor the time and don't leave the meat too long. 3. Can I use another type of meat? Yes, but the result will be different. Pork tenderloin would work, but the cooking time needs to be adjusted. 4. Is prosciutto crudo mandatory? No, it can be omitted, but it helps with texture and flavor. You can use bacon or even leave the meat plain. 5. What other sauce pairs well if I don't have sweet chili? A reduced balsamic vinegar, a bit of boiled wine, or even a simple cream-based sauce. Nutritional Values Approximately, one serving has between 500-600 kcal, depending on how much fat remains at the end and how much spinach and potatoes you add. The beef tenderloin has a lot of protein and less fat, spinach adds fiber and vitamin K, and potatoes provide carbohydrates. Estimated macros (per serving): protein 35-40g, fat 30g, carbohydrates 35-45g. Parmesan and cream can vary the calories quite a bit. Storage and Reheating Beef does not store well in the fridge if you want it to remain tender, but spinach and potatoes can be easily reheated in a pan with a little butter or in the microwave. If you have leftover meat, you can slice it thinly and use it for cold sandwiches. Spinach keeps its flavor well for another day. Potatoes become softer after cooling but are still edible.

Beef on a bed of creamy spinach and potatoes

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