Beef medallions with quince sauce

ingredients

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.