Beef with mashed potatoes, spinach and berry sauce
4 servings
40 minutes
Beef with mashed potatoes, spinach, and berry sauce is a true embodiment of the harmony of flavors in European cuisine. Tender meat, aromatic and juicy thanks to rosemary, melts in the mouth, while the airy mashed potatoes with yogurt and lemon tang perfectly complement it. Spinach lightly sautéed with garlic adds freshness and zest to the dish. The finishing touch is the berry sauce that combines the light tartness of cherries and cranberries with rich meat juices. This is not just a meal — it's a gastronomic journey that surprises with its elegance. The dish is perfect for a cozy dinner or festive feast, leaving a pleasant aftertaste and a desire to dive back into this feast of flavors.
1
I start with potatoes. I wash them and leave the skin on, then boil them with a bay leaf. I add salt to the water. I drain it as soon as the potatoes are ready, but not all of it — I leave some in the pot. I mash the potatoes with the remaining water. I squeeze in some lemon juice, add yogurt, and ground pepper. I mix it well and let it rest. Low-fat sour cream can be used instead of yogurt.
- New potatoes: 700 g
- Salt: to taste
- Lemon: 0.5 piece
- Greek yogurt: 125 g
- Ground black pepper: to taste
2
I season the beef steak with salt and pepper. I sear it on a hot ridged pan for 2 minutes on each side. Without oil, but I place fresh rosemary under the beef. After that, I wrap the steak in foil and let it rest for 10 minutes. Then I slice the meat into thin strips about 5 cm long.
- Beef steak: 700 g
- Salt: to taste
- Ground black pepper: to taste
3
I wash the spinach leaves, squeeze out the moisture, and fry them in olive oil with chopped garlic for 3 minutes, adding salt.
- Fresh spinach leaves: 300 g
- Garlic: 1 clove
- Olive oil: 2 tablespoons
- Salt: to taste
4
I place baking paper on the baking tray, then culinary rings (cutters) with oiled inner surfaces on it. I layer spinach first, then beef, followed by potatoes, and top it with grated Parmesan. I send the tray to a preheated oven at 200 degrees for 10 minutes, or until the cheese is covered with a golden crust.
- Fresh spinach leaves: 300 g
- Beef steak: 700 g
- New potatoes: 700 g
- Grated Parmesan cheese: 2 teaspoons
5
I make the sauce from several frozen cherries and a handful of cranberries. I crush the berries in a mortar, mix them with the meat juice left in the foil after the steak, and heat the mixture in the microwave.
- Frozen cherries: 4 pieces
- Frozen Cranberries: 30 g