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🍽️ Tender Veal Steak with Creamy Spinach

419 kcal · 30 min · 4 servings

Ingredients

• 600 g fresh spinach leaves
• 1 onion
• 800 g veal fillet
• salt
• pepper (from the mill)
• 3 tbsp flour
• 4 tbsp vegetable oil
• 2 tbsp butter
• nutmeg
• 1 pinch sweet paprika powder

Instructions

1. 1. Turn on the oven and set it to 150 degrees Celsius with fan assistance.
2. 2. Wash the spinach thoroughly under running water.
3. 3. Remove any wilted or damaged leaves from the spinach.
4. 4. Spin the spinach dry, for example in a salad spinner.
5. 5. Peel the onion and remove the outer layers.
6. 6. Chop the onion into very small pieces.
7. 7. Rinse the veal fillet briefly under cold water.
8. 8. Pat the meat completely dry with a kitchen towel.
9. 9. Season the fillet evenly with salt and pepper.
10. 10. Add the oil to a large pan and heat it up.
11. 11. Sear the meat on each side until it is brown.
12. 12. Remove the meat from the pan and set it aside.
13. 13. Wrap the meat tightly in aluminum foil.
14. 14. Place the wrapped meat into the preheated oven.
15. 15. Let the meat cook in the oven for about 25 to 35 minutes.
16. 16. Ensure that the meat remains pink inside.
17. 17. Melt the butter in a wide pot over medium heat.
18. 18. Add the chopped onion to the melted butter.
19. 19. Sauté the onion until it is soft and translucent.
20. 20. Add the dry spinach to the pot with the onion.
21. 21. Stir the spinach until it has wilted.
22. 22. Season the spinach with a pinch of salt.
23. 23. Add some ground pepper.
24. 24. Season with a small amount of ground nutmeg.
25. 25. Add some paprika powder to taste.
26. 26. Remove the meat from the oven.
27. 27. Let the meat rest in the foil for about 5 minutes.
28. 28. Slice the fillet into even slices.
29. 29. Serve the meat slices together with the warm spinach.

Nutrition per serving

• kcal: 419
• Protein: 48 g · Fett/Fat: 20 g · Carbs: 10 g