Beef Fillet Steaks with Hazelnut Crust on Hazelnut Spinach

Beef fillet steaks with hazelnut crust on hazelnut spinach in gorgonzola sauce

Original source : Ard-Buffet – Recipe service “Hard shell, soft core: Nuts + Co.” by Doris-Katharina Hessler

Season fillet steaks with salt and pepper, sear on both sides and put in the stove at 200 °C form.

Put one stock, shallot, Gorgonzola, whipping cream and vinegar in a saucepan and boil by one third. Sauté the other shallot in vegetable fat, add the spinach and season with salt, pepper and nutmeg.

Fry the nuts in a frying pan. Melt 130 g of butter. Coarsely chop about 70 g of the nuts, finely grind the rest and mix with the melted butter, the breadcrumbs and the two egg yolks, season with salt and pepper.

Remove the steaks from the heat, place them in an ovenproof dish and brush with the nut crust, repeatedly place in the oven Form, setting the top heat at 250 degrees, should you have a broiler, then place under the broiler and stand under it until the crust is golden brown.

Strain the Gorgonzola sauce through a sieve and thicken with the remaining butter. Fold the chopped hazelnuts into the spinach form, arrange the fillet steaks on the spinach and surround with the sauce.

Tip: Did you know that one bowl of spinach already covers the entire daily requirement of vitamin K and beta-carotene?

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