Tomato and onion, spinach beef

Author: Les Cultures de chez nous
Boeuf aux épinards, tomates et oignon
Preparation 16
Baking 6
Portions 4
Freezing No
Sodium422 mg
Protein37 g
Fiber2 g
Fat15 g
Carbohydrate14 g
Iron5 mg
Calcium41 mg


  • 4 tournedos of 150 g (½ pound) for each of beef
  • 1 minced onion or ½ package of sliced leeks
  • 1 receptacle of 300 ml of bordelaise sauce
  • 2 diced tomatoes
  • 500 ml ( 2 cups) of baby spinach
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  • In a pan, heat oil at medium heat. Cook for 2 to 3 minutes each side of the beef tournedos. Transfer in a plate.
  • In the same pan, cook for 1 to 2 minutes onion or sliced leeks.
  • Pour the sauce and bring to a boil. Add tomatoes and baby spinach. Cook for 1 to 2 minutes.
  • Coat tournedos with sauce.

Chef's notes

Idea to accompany

Curry mashed patatoes

Peel and dice 4 to 5 yellow-fleshed patato. Lay it down in a pan, cover up with cold water and add salt. Bring to a boil, and cook for 15 to 20 minutes till tenderness. Drain. Puree with 125 ml (½ cup) of warm milk, 15 ml (1 tablespoon) of butter. Salt and pepper.