Steak and spinach

Ingredients for 2 servings:

• 2 rump steaks or sirloin steaks, approx. 200 g each
• some oil for frying
• 250 g spinach, fresh or frozen
• 1 clove(s) garlic
• 1 tsp sour cream
• 1 tsp butter
• 1 tbsp flour
• salt and pepper
• some nutmeg
• some cheese, grated, e.g. Cheddar

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

baked

First, wash the steaks, pat them dry, and set them aside to come to room temperature. Next, wash the spinach and trim the stalks, then boil it in a little water. After about 5 minutes, when the spinach has shriveled, pour it into a sieve and collect the water in another container. Add the butter for the roux to the saucepan. Once the butter has melted over medium heat, whisk in the flour. Season with salt, pepper, and nutmeg. Shortly after, deglaze with the spinach water and add the sour cream. Now add the spinach again, press in the garlic, and season everything again with salt and pepper. Set the cooked spinach aside and preheat the oven to 120°C. Sear the steaks on each side with a little oil. The time varies depending on the thickness of the meat; about 1 minute per centimeter. Then remove from the pan, spread the spinach on top, and sprinkle with cheese. Place everything in the oven for about 10 minutes, briefly broiling towards the end if necessary. Serve with boiled potatoes or fries.