Beef And Tomato Stacks - cooking recipe

Ingredients

4.5 oz sun-dried tomatoes
3-5 tbsp olive oil
2 None onions, finely chopped
1 clove garlic, finely chopped
3 None anchovies, drained, chopped
1 tbsp capers
1/2 tbsp tomato paste
4 None tomatoes, blanched, peeled, flesh chopped
1 pinch cayenne powder
1 tbsp lemon juice
3 sprigs fresh basil, leaves chopped
3 1/2 tbsp butter
21 oz baby spinach
1 1/4 cups bechamel sauce
2 lb beef tenderloin, cut into 16 thin pieces
None None Parmesan shavings, to serve
None None pasta, to serve (optional)

Preparation

Cook sun-dried tomatoes in simmering water for 10 mins. Drain and chop. Set aside.
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.
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.
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.