Roast Beef Stuffed with Spinach

We are categorically against any different sausages and do not advise anyone to use them - neither those who are on a diet, nor those who are still "free". Just yet. After all, the irrepressible love for sausage will sooner or later lead to the need for something to be treated. If you like a piece of meat on bread so much, let it be real meat. For example, roast beef. When cold, it is a wonderful meat appetizer, tasty and healthy.

Ingredients

• 1 piece of beef tenderloin weighing about 1.2 kg
• 250 g fresh spinach
• 2-3 medium onions
• 1 large clove + 1 head of young garlic
• 4 tbsp. l. pomegranate juice
• 3 tbsp. l. light soy sauce
• 1 tsp. ghee
• 2 tbsp. l. extra virgin olive oil
• salt, freshly ground black pepper

Directions

1. Sort the spinach, if desired, remove the stems, lower the leaves for 1 minute. in lightly salted boiling water. Place the spinach in a colander and pour over with cold water. Squeeze out excess moisture.
2. Peel and chop 1 onion and 1 large clove of garlic. Combine spinach with onion, garlic and black pepper. Preheat oven to 250 ° C.
3. Lightly rub the meat with salt. Make a deep cut along the side of the beef, spread it apart with your hands and insert the spinach filling. Tie the meat in several places with cooking twine or twine, place on a baking sheet.
4. Coarsely chop the remaining onion and garlic, sprinkle with olive oil and arrange around the meat. Place the baking sheet in the oven. Immediately reduce the oven temperature to 170 ° C and cook for 30 minutes. Then cover the baking sheet with a sheet of foil and cook for another 15–20 minutes.
5. In a saucepan, combine the pomegranate juice, ghee, and soy sauce. Cook over low heat, stirring constantly, for 3 minutes. Transfer the cooked meat with onions and garlic to a dish, cover with foil and let stand for 10-15 minutes. Then you can let the meat cool completely and serve cold - or chop and serve immediately, in both cases, pour over the sauce.