Avocado au gratin filled with spinach under a cheese cover with steak strips on a wild herb salad (restaurant recipe)

AUTHOR
Brooke Calhoun
DIFFICULTY
very easy
RATING
4 4
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 200 g Leaf spinach
  • 7-10 Tbsp Salt
  • 8 TABLESPOONS Olive oil
  • 7-10 Tbsp Pepper
  • 2 ripe avocados
  • 150 g Scarmozza Tartufata (alternatively buffalo mozzarella)
  • 200 g Wild herb salad with flowers
  • 6 TABLESPOONS freshly squeezed orange juice
  • 2 TABLESPOONS Honey
  • 1 TABLESPOON medium hot mustard
  • 2 Rump steaks (approx. 200 g each)
  • 2 TABLESPOONS Balsamic cream
  • 2 TABLESPOONS Soy sauce

Directions

  1. 1

    Wash and clean the spinach thoroughly. Blanch briefly in boiling salt water. Drain, rinse and drain. Squeeze the spinach well with your hands and chop coarsely. Mix with 2 tablespoons of olive oil, season with salt and pepper.

  2. 2

    Halve the aocados, remove the seeds and place the halves in an ovenproof dish. Spread the spinach on top. Coarsely grate cheese and sprinkle on top. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 15-20 minutes

  3. 3

    Wash the lettuce, sort and drain well. Whisk orange juice, honey and mustard. Stir in 4 tablespoons of oil. Season to taste with salt and pepper. Dab meat dry, season with salt. Heat 2 tablespoons of oil in a pan.

  4. 4

    Fry the steaks on each side for 1-2 minutes. Deglaze with balsamic cream and soy sauce, let simmer for 1-2 minutes. Mix the salad with the vinaigrette, spread on 4 plates. Place the avocado on top. Season steaks with pepper, cut into strips. Serve with the fried jus with the avocados

Nutrition Facts

KCAL
750 kcal
CARBS
14 g
FATS
61 g
PROTEINS
35 g