Beef And Tomato Stacks

• 4 1/2 ounces sun dried tomatoes
• 5 tablespoons olive oil
• 2 onions finely chopped
• 1 clove garlic finely chopped
• 3 anchovies drained, chopped
• 1 tablespoon capers
• 1/2 tablespoon tomato paste
• 4 tomatoes blanched, peeled, flesh chopped
• 1 pinch cayenne powder
• 1 tablespoon lemon juice
• 3 sprigs fresh basil leaves chopped
• 3 1/2 tablespoons butter
• 21 ounces baby spinach
• 1 1/4 cups bechamel sauce
• 2 pounds beef tenderloin cut into 16 thin pieces
• Parmesan shavings, to serve
• 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, garlic, anchovies, capers, tomato paste, tomatoes blanched, cayenne powder, lemon juice, basil, butter, baby spinach, bechamel sauce, beef tenderloin, parmesan shavings, pasta

Taken from www.yummly.com/recipe/Beef-and-Tomato-Stacks-1398568 (may not work)