Beef with mashed potatoes, spinach and berry sauce

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.

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.

I wash the spinach leaves, squeeze out the moisture, and fry them in olive oil with chopped garlic for 3 minutes, adding salt.

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.

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.