Beef And Tomato Stacks

• 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)

1. Cook sun-dried tomatoes in simmering water for 10 mins. Drain and chop. Set aside.
2. 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.
3. 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.
4. 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.

tomatoes, olive oil, onions, clove garlic, anchovies, capers, tomato, tomatoes, cayenne powder, lemon juice, fresh basil, butter, baby spinach, bechamel sauce, beef tenderloin, parmesan shavings, pasta

Taken from recipes-plus.com/api/v2.0/recipes/31111 (may not work)