Steaks of beef tenderloin with Parma ham and spinach cream

Ingredients for Steaks of beef tenderloin with Parma ham and spinach cream

Instructions for Steaks of beef tenderloin with Parma ham and spinach cream

To prepare the Steaks of beef tenderloin with Parma ham and spinach cream recipe, please follow these instructions:

Grill the ham in the oven until it is crispy.

Brown the steaks quickly on both sides. Step them finished in butter at medium heat 3-5 minutes on each side depending on the thickness. Season with salt and pepper.

Bring calf broth in a boil, add spinach and stir well. Take the pan off the heat when the spinach has collapsed and blend it with butter to a green creamy sauce. Taste with sambal oelek, salt and pepper.

Warm if Carefully reappear the sauce, do not boil and change color if kept warm for a long time.

Peel the white asparagus. Cut the lower woody part of the asparagus away. Cut the asparagus into a little smaller piece. Steam the white asparagus approx. 5 minutes and the green 2-3 minutes.

Indicate the steaks on warm-tall dishes with a slice of crisp, air-dried ham on top.
Add asparagus and spinach cream and serve small new potatoes.