Beef And Tomato Stacks Recipe

Name: Beef And Tomato Stacks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1/2 ounces sun dried tomatoes; 5 tablespoons olive oil; 2 onions finely chopped; 1 clove garlic finely chopped; 3 anchovies drained, chopped; 1 tablespoon capers; 1/2 tablespoon tomato paste; 4 tomatoes blanched, peeled, flesh chopped; 1 pinch cayenne powder; 1 tablespoon lemon juice; 3 sprigs fresh basil leaves chopped; 3 1/2 tablespoons butter; 21 ounces baby spinach; 1 1/4 cups bechamel sauce; 2 pounds beef tenderloin cut into 16 thin pieces; Parmesan shavings, to serve; pasta to serve, optional

Servings: persons

4 1/2 ounces sun dried tomatoes
5 tablespoons olive oil
2 onions finely chopped
1 clove garlic finely chopped
3 anchovies drained, chopped
1 tablespoon capers
1/2 tablespoon tomato paste
4 tomatoes blanched, peeled, flesh chopped
1 pinch cayenne powder
1 tablespoon lemon juice
3 sprigs fresh basil leaves chopped
3 1/2 tablespoons butter
21 ounces baby spinach
1 1/4 cups bechamel sauce
2 pounds beef tenderloin cut into 16 thin pieces
Parmesan shavings, to serve
pasta to serve, optional

1
Cook sun-dried tomatoes in simmering water for 10 mins. Drain and chop. Set aside.
2
Heat 1 tbsp oil in a saucepan. Add 1/2 the onion and garlic. Cook, stirring, for 3-4 mins. Add anchovies, capers and tomato paste. Cook, stirring, for 1 min. Add chopped tomatoes and sun-dried tomatoes. Add cayenne, lemon juice and basil. Heat for 1-2 mins. Season. Keep warm.
3
Meanwhile, heat butter in a saucepan. Add remaining onion and spinach. Cook, stirring, for 2-3 mins. Add bechamel and bring to a boil. Remove from heat, let cool slightly then puree. Keep warm.
4
Heat remaining oil. Working in batches, cook steak for 2-3 mins per side. Divide creamed spinach between 4 serving plates. Stack meat and tomato sauce together over spinach. Top with Parmesan shavings. Serve with pasta, if desired.

1024

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 1/2 ounces sun dried tomatoes, 5 tablespoons olive oil, 2 onions finely chopped, 1 clove garlic finely chopped, and more.

Yes, Beef And Tomato Stacks falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef And Tomato Stacks

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions