Mediterranean steak pan

Ingredients for 2 servings:

• 150 g beef, e.g. roast beef or fillet
• 130 g chicken fillet(s)
• 150 g leaf spinach
• 150 g mushrooms
• 100 g cocktail tomatoes
• 1 jar white wine, alternatively balsamic vinegar mixed with water
• 1 garlic clove(s)
• 50 g spring onions
• 2 tbsp olive oil
• 2 tbsp butter
• 100 ml tomatoes, pureed
• 50 g bacon
• some chili powder
• salt and pepper
• 50 g Parmesan or Pecorino
• 50 g dried tomatoes
• rosemary
• basil
• 1 baguette(s)

Instructions

Working time approx. 10 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Soak the sun-dried tomatoes in a little warm water for about 15 minutes, if necessary. Drain and cut into small pieces. Halve the cherry tomatoes. Clean and quarter the mushrooms. Cut the spring onions into small rings and the garlic into slices. Cut the meat and bacon into coarse strips. Heat the olive oil in a large pan and fry the chicken and bacon briefly and quickly. Add the garlic, sun-dried tomatoes, butter and beef and fry until the sauce is also very hot. Then add the tomatoes, rosemary and mushrooms and deglaze everything with white wine (alternatively, mix balsamic vinegar with a little water). Add the spring onions, passata and spinach leaves and toss everything briefly again. Season with chili powder, salt and pepper, and stir in some cheese. Serve with fresh basil and freshly grated cheese. Baguette goes best with this dish.