Steak with Beans, Cheese and Salsa
- For the steak
- 4 filets mignon each about 150 g (approximately 5 ounces)
- 2 tablespoons vegetable oil
- 4 slices Rennet enzyme each about 80 g (approximately 3 ounces)
- 2 tablespoons Pastry flour
- 1 tablespoon butter
- 1 can Broad bean
- 800 grams fresh Spinach
Rinse spinach, trim and leave wet. Blanch in boiling salted water and rinse with cold water and drain. Rinse beans and drain. Saute spinach with butter in a pan and add beans and season with salt and pepper.
Pat steaks dry and season with pepper. In a heavy skillet, sear on both sides. Cook until steak reaches desired level of doneness.
Dust pieces of cheese in flour and fry in a pan until golden brown on each side.
For the salsa:
Blanch tomatoes and rinse with cold water and peel, quarter, core and dice finely. Rinse peppers, trim and cut in half and remove seeds and ribs and cut into very small cubes. Mix with peppers, diced tomatoes, balsamic vinegar and lemon juice. Peel garlic, squeeze through a press into mixture and season with salt, pepper and chopped basil. Season to taste with hot sauce. Cover and store in a cool place until ready to serve.
Spread spinach mixture on a warmed serving dish and top with steak, cheese and salsa. Serve immediately.