Beef with cheese baked in the oven
Description
Pounding reduces the cooking time of beef, making it juicy and tender. The key is not to over-dry the meat during baking, but cheese handles this perfectly. Its crust helps retain the meat's juices and adds its own flavor to the beef. If possible, use soft varieties of brined cheeses.
Instructions
- 1
Step 1
Prepare the listed ingredients. Buy beef tenderloin at the market or a butcher shop. If possible, veal is preferable — it has a more tender flavor. You may omit the seasoning or substitute it with a garlic sauce based on oil.
- 2
Step 2
Rinse the beef under water, pat dry with paper towels, and slice into 1.5 cm wide strips. Pound each strip of meat on both sides with a meat mallet. Grease a baking dish with vegetable oil or lard, then place the pounded beef pieces into the dish. Sprinkle with salt, ground black pepper, and meat seasoning.
- 3
Step 3
Wash the spinach and shake off excess moisture from the leaves. Cut into strips and place on top of the beef.
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Step 4
Preheat the oven to 180 degrees. Grate the cheese on a fine grater and sprinkle the grated cheese over the spinach slices. Place the dish in the oven for 25–30 minutes, baking until golden brown.
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Step 5
Once the cheese crust is well baked and the meat becomes tender, transfer the prepared dish onto a plate and serve.
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Step 6
The dish can be complemented with a vegetable salad, various sauces, bread, or toast.
- 7
Step 7
Serve at the table.