Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Saturday, December 15, 2007

Spinach Tenderloin

(Ispanakli Bonfile - Bayram Dish)

Spinach Tenderloin
1 piece of beef tenderloin
1 tbsp butter
10 petite mushrooms, brushed, stems cut off

~150 gr baby spinach, washed, drained, cut in chunks
2 tbsp extra virgin olive oil
1 small onion, finely chopped
1 pinch nutmeg
1 pinch cayenne pepper
4 tbsp cream 18%

1 slice of Mozzarella cheese

Saute the onion with olive oil for 5-6 minutes. Add the spinach and cook for 2 minutes while stirring. Turn the heat off. Add nutmeg, cayenne pepper, salt, pepper and cream, stir. Place in an earthenware pot.

Meanwhile fry both sides of the tenderloin with butter. Add in the mushrooms at the end and stir. Place the fried tenderloin on the spinach. Arrange the mushrooms over the spinach. Place mozzarella on top of the tenderloin.

Preheat the oven the 400 F (200 C) and cook until the colour of the cheese turns to light brown.

1 serving.

* You can use a large oven proof dish for 6-8 tenderloins with 1 kg (2 pounds) of spinach. Adjust the amounts of the other ingredients to make this delicious Turkish dish for your guests.

Bayram Menu:
- Vegetable Soup with Vermicelli, Stuffed Peppers in Olive Oil, Chicken- Walnuts Dip, Potato Pate and Turkish Baklava.



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