Fillet Steak with Creamed Spinach

and Cherry Tomatoes

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Instructions

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1 Prep veggies

Preheat the oven to 220°C/ 200°C fan. Remove the steaks from the fridge. Meanwhile wash and chop the spinach and parsley. Peel and chop the shallots. Peel and mince the garlic

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2 Roast tomatoes

Add the cherry tomatoes to a baking dish. Drizzle with olive oil and season with salt and pepper. Roast for 20 minutes.

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3 Fry steak

Pat the steaks dry with kitchen paper, rub them with oil and season with salt. Heat a large pan over a high heat. Once very hot, add the steaks and fry them for 3 min on each side. Place on a baking tray and finish cooking them in the oven for 8-10 min or until cooked to your liking. Reserve the pan. Transfer the steaks to a plate and leave them to rest for 10 min. 

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4 Fry vegetables

Wipe the reserved pan clean and heat over a medium heat with a drizzle of oil. Once hot, add the shallots with a pinch of salt and fry for 3 min. Add the spinach and fry for 3 min further, until the spinach has wilted. Add the garlic and cook for 1 min further.

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5 Simmer

Add the cooking creamcream cheesemeasured water, crumbled stock cube and parsley. Season well with salt and pepper. Simmer for 4-5 minutes.

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6 Serve

Once rested, slice the steaks and season with salt and pepper. Divide the creamed spinach between plates. Top with the sliced steak and serve the cherry tomatoes to the side. 

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: 45 min

Cals 900 · Prot 75 · Carbs 18 · Fat 58

Ingredients

Number of people

Steaks

Fillet steak 500 Grams
Olive oil 2 Tbsp
Salt 1 Tsp
Black pepper 1 Tsp

Roasted tomatoes

Cherry tomatoes 300 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Creamed spinach

Spinach 400 Grams
Fresh parsley 15 Grams
Shallots 1 Piece
Garlic cloves 2 Piece
Olive oil 2 Tbsp
Salt 0.5 Tsp
Cooking cream 100 ML
Cream cheese 20 Grams
Water 50 ML
Chicken stock cube 0.5 Piece
Black pepper 0.5 Tsp

A date night classic!

Cooking Time: 45 min

Cals 900 · Prot 75 · Carbs 18 · Fat 58

Instructions

photo

1 Prep veggies

Preheat the oven to 220°C/ 200°C fan. Remove the steaks from the fridge. Meanwhile wash and chop the spinach and parsley. Peel and chop the shallots. Peel and mince the garlic

photo

2 Roast tomatoes

Add the cherry tomatoes to a baking dish. Drizzle with olive oil and season with salt and pepper. Roast for 20 minutes.

photo

3 Fry steak

Pat the steaks dry with kitchen paper, rub them with oil and season with salt. Heat a large pan over a high heat. Once very hot, add the steaks and fry them for 3 min on each side. Place on a baking tray and finish cooking them in the oven for 8-10 min or until cooked to your liking. Reserve the pan. Transfer the steaks to a plate and leave them to rest for 10 min. 

photo

4 Fry vegetables

Wipe the reserved pan clean and heat over a medium heat with a drizzle of oil. Once hot, add the shallots with a pinch of salt and fry for 3 min. Add the spinach and fry for 3 min further, until the spinach has wilted. Add the garlic and cook for 1 min further.

photo

5 Simmer

Add the cooking creamcream cheesemeasured water, crumbled stock cube and parsley. Season well with salt and pepper. Simmer for 4-5 minutes.

photo

6 Serve

Once rested, slice the steaks and season with salt and pepper. Divide the creamed spinach between plates. Top with the sliced steak and serve the cherry tomatoes to the side. 

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

Fillet steak 500 Grams
Olive oil 2 Tbsp
Salt 1 Tsp
Black pepper 1 Tsp

Roasted tomatoes

Cherry tomatoes 300 Grams
Olive oil 1 Tbsp
Salt 0.5 Tsp
Black pepper 0.5 Tsp

Creamed spinach

Spinach 400 Grams
Fresh parsley 15 Grams
Shallots 1 Piece
Garlic cloves 2 Piece
Olive oil 2 Tbsp
Salt 0.5 Tsp
Cooking cream 100 ML
Cream cheese 20 Grams
Water 50 ML
Chicken stock cube 0.5 Piece
Black pepper 0.5 Tsp
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