What to cook for dinner: Hasselbeck beef

At one time, hasselbeck potatoes, better known to us as "accordion", made a lot of noise, and therefore why not transfer a similar cooking principle to other products? Even an inexpensive cut of beef can be turned into an "accordion". In our case, the cuts on the piece of meat will be filled with a delicate mixture of cream cheese, leek and spinach, but you can vary the composition of the filling to your taste.

Ingredients:

650 g boneless beef;
80 g leeks (white part);
90 g spinach leaves;
150 g cream cheese;
1/2 teaspoon each dried garlic and thyme.

Preparation

Peel the meat from the films, rinse well, dry and season generously with salt and pepper on all sides. Heat a skillet well with a little vegetable oil and fry a piece of meat in it for one minute on each side.

This step will provide the meat with a crispy crust and a pleasant golden color. Leave the meat to rest for about 10-15 minutes to avoid wasting juice while cutting, while doing the filling.

Cut the leek into half rings and pick the washed spinach leaves by hand. Saute the leek until soft, add the spinach greens and wait until the leaves are soft too. Season vegetables with a pinch of salt and freshly ground pepper.

After slightly chilling the onion and spinach, combine them with cream cheese, dried garlic and thyme. Try the filling with salt and add more salt if necessary.

Using a sharp knife, make several transverse cuts in the piece, cutting through the beef by about ⅔.

In each of the cuts, put a portion of the cheese filling with vegetables and send the meat to reach readiness in an oven preheated to 190 degrees.

The baking time depends on the desired degree of doneness. So, our piece needed 15 minutes of baking in normal mode and another 2 minutes under the grill (for browning the cheese filling) in order to reach medium roast.