Beef medallions with quince sauce
2 2 pieces of beef steak, 2 cm height
200 200 gr.
300 300 gr.
2 2
200 200 ml.
2 2
100 100 gr.
10 10 gr.
1 1 teaspoon
1/2 1/2 teaspoon
1 1 teaspoon
step 1
Stew minced meat with finely chopped onion over medium heat. As soon as the mince will be ready, add chopped spinach. Add salt to taste and remove from heat. Cut the beef meat across to create a pocket. Place mince in the core. Fry the both sides of medallion.
step 2
Cut the quince, remove the core and place in a saucepan. Add some water and cook until softened. Blend walnuts, spices, garlic and quince until you receive a single-born mass.
step 3
Wrap the already fried medallions in foil and leave in the oven, preheated to 180 degrees, for 15 minutes.

How To Serve

Enjoy the dish with sauce.