John Myers
Medallions with Olive Cap and Garlic Spinach
The perfect medallions with olive cap and garlic spinach recipe with a picture and simple step-by-step instructions.
- 400 g Beef fillet steak
- 20 g Pine nuts
- 25 g Black pitted olives
- 0,5 bunch Parsley crispy fresh
- 2 tbsp Breadcrumbs
- 2 tbsp Soft butter
- 1 Teaspoon (level) Mustard medium hot
- Salt and pepper
- 1 tbsp Oil
- 3 Garlic cloves
- 500 g Fresh spinach
- 3 tbsp Oil
- 1 Splash Lemon juice
- Salt and pepper
- Chilli from the mill
- Remove the meat from the refrigerator. Finely chop the pine nuts, olives and the parsley leaves. In a bowl, carefully knead with the breadcrumbs, butter, mustard and a little pepper.
- Preheat the oven to 220 ° C (fan oven 200 ° C). Flatten the beef fillet steaks lightly. Salt and fry in a coated pan in hot oil for about 1 minute on each side until light brown.
- Place the meat on a baking sheet and distribute the crumb mixture on top. Baked in the hot third of the oven for about 10 minutes.
- Cut the garlic cloves into thin slices. Sort the spinach, wash and spin dry.
- Heat the oil in a pan. Sauté the garlic in it over a medium heat until translucent. Add the spinach in 4 portions and allow to collapse. Season with salt, pepper, chilli and lemon juice.
- Let the meat rest on a plate for about 3 minutes. Serve with garlic spinach.
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