Ingredients

  • 4 1/2 ounces sun dried tomatoes
  • 5 tablespoons olive oil
  • 2 onions (finely chopped)
  • 1 clove garlic (finely chopped)
  • 3 anchovies (drained, chopped)
  • 1 tablespoon capers
  • 1/2 tablespoon tomato paste
  • 4 tomatoes (blanched, peeled, flesh chopped)
  • 1 pinch cayenne powder
  • 1 tablespoon lemon juice
  • 3 sprigs fresh basil leaves (chopped)
  • 3 1/2 tablespoons butter
  • 21 ounces baby spinach
  • 1 1/4 cups bechamel sauce
  • 2 pounds beef tenderloin (cut into 16 thin pieces)
  • parmesan (shavings, to serve)
  • pasta (to serve, optional)

Directions

  1. Cook sun-dried tomatoes in simmering water for 10 mins. Drain and chop. Set aside.
  2. Heat 1 tbsp oil in a saucepan. Add 1/2 the onion and garlic. Cook, stirring, for 3-4 mins. Add anchovies, capers and tomato paste. Cook, stirring, for 1 min. Add chopped tomatoes and sun-dried tomatoes. Add cayenne, lemon juice and basil. Heat for 1-2 mins. Season. Keep warm.
  3. Meanwhile, heat butter in a saucepan. Add remaining onion and spinach. Cook, stirring, for 2-3 mins. Add bechamel and bring to a boil. Remove from heat, let cool slightly then purée. Keep warm.
  4. Heat remaining oil. Working in batches, cook steak for 2-3 mins per side. Divide creamed spinach between 4 serving plates. Stack meat and tomato sauce together over spinach. Top with Parmesan shavings. Serve with pasta, if desired.
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NutritionView more

1100Calories
Sodium74%DV1770mg
Fat108%DV70g
Protein124%DV63g
Carbs20%DV61g
Fiber52%DV13g

PER SERVING *

Calories1100Calories from Fat630
% DAILY VALUE*
Total Fat70g108%
Saturated Fat25g125%
Trans Fat
Cholesterol180mg60%
Sodium1770mg74%
Potassium3890mg111%
Protein63g124%
Calories from Fat630
% DAILY VALUE*
Total Carbohydrate61g20%
Dietary Fiber13g52%
Sugars29g58%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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