This combination may seem weird, but the wholeness was just great. Beef tenderloin, spinach sauce spiced with lemon, red onion and cucumber salad, kiwi slices spiked with garlic and capers. Do I need to say something else: delicious.
Tenderloin steak cooking times:
Rare: 1½ mins per side
Medium rare: 2 mins per side.
Medium: About 2¼ mins per side.
Well-done: Cook for about 4-5 mins each side, depending on thickness.
I love rare meet, so this steak has been cooked for about 1 minute per side.
PORTION: 2 servings
TIME TO MAKE: 15 minutes
- 2 beef tenderloin steaks weighing about 150-200 gr
- 2-3 dl cream
- a handful of fresh spinach or 2-3 frozen spinach cubes
- lemon juice
- 1 kiwi
- 2 garlic cloves
- 2 teaspoons of capers
- ½ red onion
- black pepper, rosé pepper
- white balsamico sauce
Cut the cucumber in small cubes.
Chop the onion, mix with cucumber, add some sugar and a very tiny pinch of salt.
Add some white balsamico and toss well.
If you use fresh spinach, chop it with hand blender and set aside. Frozen spinach cubes can be used without melting, just drop them into the cream.
Heat up the frying pan according to how rare or well-done you want to have your steak. When you want to have it very rare, use high temperature and cook for about one minute per side. And then again, lower the heat for longer cooking time, when making medium or well-done steak.
Add pepper and salt and set aside, but keep warm.
Lower the temperature also for cooking cream, but do not clean the pan: dripping gives the sauce some good extra flavor.
Add spinach, salt and lemon juice. Let simmer until the cream get thicker.
Pour the sauce onto a plate and put the steak on the sauce. Cut few slices of kiwi on the top of the steak and cover the kiwi slices with pressed garlic clove and some capers.
Enjoy with cucumber salad. Or if you want to have a more filling meal, make any kind of potatoes to eat with it
Tags: beef tenderloin steak spinach sauce cucumber salad kiwi capers