Mozzarella Beef Steaks with Spinach and Thyme Tomato Sauce

Serves 6
Preparation time 10 minutes
Cooking time 15 minutes


Tick off the ingredients as you buy them

  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, crushed
  • 200g baby spinach leaves, washed
  • 6 x 150g beef fillet or veal steaks
  • sea salt and freshly ground black pepper, to taste
  • smoked paprika, for sprinkling
  • ½ cup light red wine
  • 400g can Val Verde Peeled Tomatoes
  • ½ bunch fresh thyme
  • 1 teaspoon brown sugar
  • 200g provole or mozzarella cheese, cut into 6 slices
  • steamed green beans, for serving

Heat one tablespoon olive oil in a large frypan and sauté garlic and spinach until softened then remove. Season beef with pepper and paprika, quickly sear in the pan until browned on both sides and remove. Add wine, Val Verde Peeled Tomatoes, thyme and brown sugar to the pan and bring to the boil, crushing the tomatoes with the back of a wooden spoon. Simmer until thickened. Return steaks to pan, top each with sautéed spinach and a slice of cheese, cover and simmer for 5 minutes until cheese has melted. Remove steaks from pan, simmer sauce until thickened and season to taste. Serve steaks with sauce and green beans.