Chateaubriand with berry sauce with spinach puree

Chateaubriand with berry sauce with spinach puree

Chateaubriand with berry sauce on a spinach pillow, baked in the oven under a cheese crust, is an original dish. Chateaubriand with berry sauce with spinach puree.


Steak Chateaubriand 24.69 oz
Spinach leaves 10.58 oz
New potatoes 24.16 oz
Greek yogurt 4.41 oz
Lemon 1 PC
Garlic 1 clove
Оlive oil 2 tablespoons
Grated Parmesan 2 teaspoons
Frozen cherries 4 PCs
Frozen cranberries 2 tablespoons

Instructions. Chateaubriand with berry sauce with spinach puree.

Cooking time 1 hour 10 minutes

To prepare a steak Chateaubriand with berry sauce, the recipe that we offer you, steaks from tenderloin must first “seal” them in a hot pan. This will help not to over-dry the meat in the oven. Chateaubriand steaks will be covered with a crispy crust, and inside they will remain juicy with a pink appetizing core.

Next, the steaks are baked in the oven on a pillow of spinach with mashed potatoes under a Parmesan cheese crust. Be sure to try to cook these steaks for some celebration. Your guests will be delighted!

Boil the potatoes in the skin, adding bay leaf and salt. After that, drain the water, but not to the end, and together with the remaining “broth” mash into a puree. Then add lemon juice, yogurt (an alternative is low-fat sour cream) and pepper. Mix everything and leave to rest.

Fry the tenderloin steaks in a grill pan. You should not add oil, but you should put rosemary (fresh) under the steaks. Marbled meat fry for about two minutes on each side, and then leave for a well-deserved rest, wrapped tightly in foil.

Then fry the spinach leaves together with the garlic. Squeeze out excess moisture from the spinach. Fry in olive oil for about three minutes – this will be enough.

After that, the preparation of the dish enters the final stage. You need to prepare a baking sheet: line it with baking paper and place cooking rings on the surface. In these rings, lay layers of spinach, then sliced meat, then potatoes. Sprinkle all this with parmesan. Bake the dish in the oven at 392F for about ten minutes.

The sauce is made from cherries (you can add cranberries) with meat juice, which remained in the foil. All this mix, grind and reheat in the microwave. Bon Appetit!