Fillet Steak with Creamed Spinach

and Cherry Tomatoes

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low-carb
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Instructions

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1 Roast tomatoes

Remove the steaks from the fridge. Preheat the oven to 220°C. Place cherry tomatoes on a roasting dish. Drizzle with olive oil and season with oregano, salt and pepper. Roast in the oven for 20 minutes.

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2 Prep veggies

Meanwhile wash and chop spinach and parsley. Peel and chop shallot and mince garlic.

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3 Fry veggies

Heat oil in a pan. Fry shallots and spinach for 3-4 minutes. Add garlic. Mix well.

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4 Add and stew

Add cream and parsley. Season with salt and pepper. Let simmer lightly for 4-5 minutes.

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5 Fry and serve

Heat oil in another pan. Wait until the pan is very hot, then add the butter and the steaks. Fry for about 3 minutes per side or until cooked to your liking. Season the steaks generously with salt and pepper. Remove from the pan and let rest on a plate for 5 minutes, covered lightly with foil. Slice the steaks and serve on a bed of creamed spinach, with a side of tomatoes. Garnish with fresh oregano leaves.

Tips for fussy eaters

Serve with rice or potatoes.

Pro tip

When entertaining, prepare the creamed spinach in advance. Also, brown the steaks in advance. Just before serving, finish cooking the steaks in the oven at 175°C for 6–8 minutes.

A date night classic!

Cooking Time: 25 min

Cals 573 · Prot 55 · Carbs 24 · Fat 30

Gluten-Free

Ingredients

Number of people

Steaks

Tenderloin steaks 400 Grams
Olive oil 2 Tbsp
Salted butter 10 Grams
Salt 1 Tsp
Black pepper 1 Tsp

Roasted tomatoes

Cherry tomatoes 300 Grams
Olive oil 1 Tbsp
Dried oregano 2 Grams
Salt 1 Tsp
Black pepper 1 Tsp

Creamed spinach

Spinach (palak) 400 Grams
Shallots 1 Piece
Garlic cloves 2 Pieces
Olive oil 2 Tbsp
Cooking cream 100 ML
Fresh parsley 15 Grams
Salt 1 Tsp
Black pepper 1 Tsp

To serve

Fresh oregano 10 Grams

A date night classic!

Cooking Time: 25 min

Cals 573 · Prot 55 · Carbs 24 · Fat 30

Gluten-Free

Instructions

photo

1 Roast tomatoes

Remove the steaks from the fridge. Preheat the oven to 220°C. Place cherry tomatoes on a roasting dish. Drizzle with olive oil and season with oregano, salt and pepper. Roast in the oven for 20 minutes.

photo

2 Prep veggies

Meanwhile wash and chop spinach and parsley. Peel and chop shallot and mince garlic.

photo

3 Fry veggies

Heat oil in a pan. Fry shallots and spinach for 3-4 minutes. Add garlic. Mix well.

photo

4 Add and stew

Add cream and parsley. Season with salt and pepper. Let simmer lightly for 4-5 minutes.

photo

5 Fry and serve

Heat oil in another pan. Wait until the pan is very hot, then add the butter and the steaks. Fry for about 3 minutes per side or until cooked to your liking. Season the steaks generously with salt and pepper. Remove from the pan and let rest on a plate for 5 minutes, covered lightly with foil. Slice the steaks and serve on a bed of creamed spinach, with a side of tomatoes. Garnish with fresh oregano leaves.

Tips for fussy eaters

Serve with rice or potatoes.

Pro tip

When entertaining, prepare the creamed spinach in advance. Also, brown the steaks in advance. Just before serving, finish cooking the steaks in the oven at 175°C for 6–8 minutes.

Ingredients

Number of people

Steaks

Tenderloin steaks 400 Grams
Olive oil 2 Tbsp
Salted butter 10 Grams
Salt 1 Tsp
Black pepper 1 Tsp

Roasted tomatoes

Cherry tomatoes 300 Grams
Olive oil 1 Tbsp
Dried oregano 2 Grams
Salt 1 Tsp
Black pepper 1 Tsp

Creamed spinach

Spinach (palak) 400 Grams
Shallots 1 Piece
Garlic cloves 2 Pieces
Olive oil 2 Tbsp
Cooking cream 100 ML
Fresh parsley 15 Grams
Salt 1 Tsp
Black pepper 1 Tsp

To serve

Fresh oregano 10 Grams
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