Tomato and onion, spinach beef
16
6
4
No
Ingredients
- 4 tournedos of 150 g (1/2 pound) for each of beef
- 1 minced onion or 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- 1 receptacle of 300 ml of bordelaise sauce
- 2 diced tomatoes
- 500 ml ( 2 cups) of baby spinach
Preparation
Side-by-side mode
- In a pan, heat oil at medium heat. Cook for 2 to 3 minutes each side of the beef tournedos. Transfer to a plate.
- In the same pan, cook onion or sliced leeks for 1 to 2 minutes.
- Pour the sauce and bring to a boil. Add tomatoes and baby spinach. Cook for 1 to 2 minutes.
- Coat tournedos with sauce.
Chef’s note
Idea to accompany: curry mashed potatoes
Peel and dice 4 to 5 yellow-fleshed potatoes. Lay them in a pan, cover with cold water, and add salt. Bring to a boil, and cook for 15 to 20 minutes until tender. Drain. Puree with 125 ml (½ cup) of warm milk and 15 ml (1 tablespoon) of butter, salt, and pepper.
Did you know that...
Every year, we plant millions of Quebec leeks in the spring, which we harvest from mid-August onwards.
See the product
