🍽️ Juicy Steak with Crispy Potatoes and Spinach

Name: Juicy Steak with Crispy Potatoes and Spinach
Total time: 30 min
Yield: 4 servings
Ingredients: 700 g mostly waxy potatoes (cooked the day before); 2 tbsp ghee; 1 onion; salt; pepper (from the mill); 650 g fresh spinach; 1 clove garlic; 1 tbsp olive oil; salt; pepper (from the mill); nutmeg (freshly grated); 4 rump steaks (approx. 180 g each); 1 tbsp ghee; salt; pepper (from the mill); 200 ml red wine; 200 ml veal stock; 2 sprigs rosemary; 1 tsp cracked pepper; 2 tbsp cold butter

687 kcal · 30 min · 4 servings

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Ingredients

700 g mostly waxy potatoes (cooked the day before)
2 tbsp ghee
1 onion
salt
pepper (from the mill)
650 g fresh spinach
1 clove garlic
1 tbsp olive oil
salt
pepper (from the mill)
nutmeg (freshly grated)
4 rump steaks (approx. 180 g each)
1 tbsp ghee
salt
pepper (from the mill)
200 ml red wine
200 ml veal stock
2 sprigs rosemary
1 tsp cracked pepper
2 tbsp cold butter

Instructions

1. Preheat the oven to 140 degrees Celsius with top and bottom heat.
2. Peel the pre-cooked potatoes and cut them into small cubes.
3. Heat ghee in a large pan and fry the potato cubes for about five minutes until golden brown over medium heat.
4. Peel the onion, halve it, and slice it into thin strips.
5. Add the onion slices to the potatoes and fry everything for another five minutes until crispy, turning occasionally.
6. Season the potato and onion mixture with salt and pepper.
7. Wash the spinach thoroughly and spin it dry.
8. Remove the tough stems from the spinach and discard any unwanted leaves.
9. Peel the garlic cloves and press them into hot olive oil in a pot.
10. Add the spinach to the garlic and let it wilt until warmed through.
11. Season the spinach with salt, pepper, and a pinch of nutmeg.
12. Rinse the meat briefly and pat it completely dry with kitchen paper.
13. Heat melted ghee in a hot pan.
14. Sear the steaks on all sides until they have a nice crust.
15. Season the steaks with salt at the end of searing and add a little pepper.
16. Place the steaks on a grill rack in the oven and bake for five to ten minutes, depending on your desired level of doneness.
17. Deglaze the pan with wine to lift the browned bits.
18. Add meat stock and rosemary sprigs and reduce the sauce to about half its volume.
19. Remove the pan from the heat and take out the rosemary sprigs.
20. Stir in black pepper and cold butter cubes until the sauce is creamy.
21. Finally, season the sauce with salt to taste.
22. Spread some sauce onto the plates.
23. Place the steaks on top of the sauce.
24. Serve the steak with the crispy potatoes and spinach.

Nutrition per serving

kcal: 687
Protein: 56 g · Fett/Fat: 34 g · Carbs: 31 g